INGREDIENTS
4 cups
Butternut squash
2 tsp
Coriander, ground
2 cloves
Garlic
2 tbsp
Ginger
1/2
Lime
1
Onion
2 cups
Red lentils
19 oz
Tomatoes, canned
13 1/2 oz
Coconut milk, full fat
3 cups
Stock
1 tbsp
Curry powder
2 tsp
Garam masala
1 tsp
Salt
1
Salt
2 tsp
Turmeric
2 tsp
Cumin, ground