INGREDIENTS
1 medium
butternut squash
1 tbsp
cooking oil
1 serving
salt and pepper
13 2/3 oz
canned coconut milk
1 tbsp
cumin
1 tsp
coriander
1 tsp
turmeric
1/2 tsp
fenugreek leaf
1/2 tsp
cinnamon
1 tbsp
lime juice
1 cup
lentils
1 serving
salt
2 tbsp
cooking oil
1 medium
shallot
1 inch
ginger
2 cups
brussels sprouts
1 serving
cooked rice
1 serving
fresh mint
1 serving
cilantro