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