Squash & Red Lentil Curry

INGREDIENTS

• 2 tablespoons canola oil

• 1 1/2 cups diced onion

• 2 cloves garlic, minced

• 1 tablespoon minced fresh ginger

• 2 teaspoons curry powder or garam masala

• 1 20-ounce package cubed peeled butternut squash

• 1 cup red lentils

• 1 cup chopped fresh tomato or one 15-ounce can diced tomatoes, drained

• 1 1/2 teaspoons salt

• 4 cups water

• 1 14-ounce can "lite" coconut milk

• 5 lime wedges

• Chopped fresh cilantro for garnish

PREPARATION

1. Heat oil in a large pot over medium-high heat. Add onion, garlic, ginger and curry powder (or garam masala); cook, stirring often, until the onion is starting to soften, 2 to 3 minutes. Add squash, lentils, tomato and salt; cook, stirring, for 1 minute. Add water. Cover and bring to a boil over high heat. Reduce heat to maintain a lively simmer; cook, covered, stirring occasionally, until the squash is tender and the lentils are mostly broken down, about 20 minutes.

2. Stir in coconut milk and simmer until heated through, about 1 minute. Serve with lime wedges and cilantro, if desired.