Cauliflower and Butternut Thai Curry

butternut squash thai curry.jpg

Ingredients: 

  • 1 TBSP extra-virgin olive oil

  • 1 can light coconut milk

  • 1 can diced tomatoes, with juices

  • 2 cups chopped cauliflower florets 

  • 2 cups peeled and cubed butternut squash

  • 2 TBSP red curry paste

  • 1 TSP dried flaked onion

  • 1/2 TSP garlic powder

  • 3/4 TSP fine sea salt

  • 1/4 TSP cayenne pepper

  • freshly ground black pepper

  • 1/2 cup uncooked red lentils

  • 2 cups packed stemmed and finely chopped kale or chard

Serving suggestions:

  • Cooked quinoa

  • Fresh chopped cilantro leaves

  • Fresh lime juice

Directions:

  • Add all of the curry ingredients to a large pot and stir until combined. Bring the ingredients to boil for 15 mins.

  • Stir in the chopped greens until thoroughly combined and secure the lid. Simmer for 1 hour.

  • Serve over grain of choice, if desired, and garnish with cilantro and lime.