Squash & Red Lentil Curry

INGREDIENTS

2 tbsp

canola oil

1 1/2 cups

diced onion

2 cloves

garlic, minced

1 tbsp

minced fresh ginger

2 tsp

curry powder or garam masala

1 20 ounce package

cubed peeled butternut squash (see Tip)

1 cup

red lentils

1 cup

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

1 1/2 tsp

salt

4 cups

water

1 14 ounce can

lite coconut milk

lime wedges

Chopped fresh cilantro for garnish