Harvest Tomato and Butternut Squash Dal
INGREDIENTS
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2 tablespoons extra virgin olive oil
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1 inch fresh ginger, thinly sliced
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2 cloves garlic, smashed
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1 tablespoon yellow curry powder
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1/2 teaspoon crushed red pepper flakes
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3 1/2 cups water
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2 tablespoons curry paste
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1 cup red lentils
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2 cups cubed butternut squash
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1 1/2 cups cherry tomatoes
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kosher salt
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handful fresh cilantro, chopped
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naan, rice, and pomegranate, for serving
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Spiced Oil
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1/4 cup coconut oil or sesame oil
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1 inch piece fresh ginger, thinly sliced
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1 teaspoon cumin seeds
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1 teaspoon mustard seeds
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crushed red pepper flakes
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