Delicata Squash and Red Lentil Curry

Prepare the squash

• Wash, cut squash in half and scoop out seeds. Cut into quarter lengthwise and then cut 1/2 " moon slices about 1/4-1/2" thick. You should end up with quartered slices that are fairly bit size.
• In a large pot, heat the coconut oil over medium heat. Add the chopped onion, garlic, and grated ginger. Saute until the onion is translucent and fragrant, about 5 minutes.
  2 tbsp coconut oil, 1 onion, finely chopped, 3 cloves garlic, minced, 1 tbsp ginger, grated
• Add the curry powder, cumin, coriander, turmeric, and cayenne (if using). Stir and cook for 1-2 minutes until the spices are fragrant.
  1 tbsp curry powder, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric, 1/4 tsp cayenne pepper (optional for heat)
• Add the delicata squash slices, red lentils, chopped fresh tomatoes, coconut milk, and vegetable broth. Stir to combine.
  2 delicata squash, 1 cup red lentils, 4 fresh plum tomato, chopped, 2 cups vegetable broth, 1 can coconut milk (full fat 13.5oz)
• Bring the mixture to a boil, then reduce heat and let simmer for about 30 minutes, or until the lentils and squash are tender and the flavors are well-blended. Stir occasionally and add more broth if needed.
• Taste for seasoning and add salt and pepper as needed
  salt and pepper to taste
• Ladle into bowls, garnish with fresh cilantro. Serve with cooked basmati rice or naan
  fresh cilantro for garnish, cooked basmati rice or naan bread for serving