INGREDIENTS
2 cups
Brown lentils, dry
4 cups
Kabocha or japanese red squash
2
Tomatoes, large
1
Yellow onion, large
1/2 cup
Coconut milk
1 1/2 tbsp
Massaman red curry paste
1 1/2 cups
Vegetable broth
1
Greek yogurt and rice
1/2 tsp
Cayenne pepper
1 dash
Cinnamon
2 tsp
Curry powder
1 tsp
Salt
1/2 tsp
Turmeric
1 tbsp
Butter