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