Name: Kabocha Squash Lentil Curry
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 2 cups dry brown lentils; 4-5 cups peeled, cubed kabocha or Japanese red squash (half of one large squash); 1 large yellow onion, roughly chopped; 1 tablespoon butter; 1 ½ cups vegetable broth; 1 1/2 tablespoon Massaman red curry paste; 2 teaspoons curry powder; ½ teaspoon turmeric; 1 teaspoon salt; 1/2 teaspoon cayenne pepper; dash of cinnamon (optional); ½ cup coconut milk; 2 large tomatoes, diced (optional); Greek yogurt and rice for serving