Anti-Inflammatory Squash Lentil Curry

I don’t know about you but I have so much squash leftover from Thanksgiving. I’ve been coming down with a little cold all week so boosting my immune system with this anti inflammatory squash and red lentil curry. In my new Staub pot. It’s similar to my chickpea cauliflower anti inflammatory curry but I wanted to use up some leftover squash before it goes bad and was craving a soothing daal curry. You could absolutely use sweet potato instead if you don’t have any squash. In England we do love a curry and daal has always been a quick week night go to he made for years. I asked and you all have spoken, your tummies want a little break before we start feasting again before Christmas & Hanukkah so I’m going to be posting some healthy anti inflammatory recipes over the next couple of weeks before we lean in hard again to our 80/20 rule with some more decadence. This warming soothing curry comes together in 30 minutes and is the perfect weeknight meal. It’s also great to meal prep ahead and is aromatic and comforting with Fresh turmeric, ginger and coconut cream. I was excited to try out this new Algae neutral seed oil

Free cooking oil in this recipe but you could use coconut oil instead. I even add in my viral plant based miracle broth which I like to keep in the fridge for the week  to make it even more nutrient dense. I love to serve it with a big squeeze of lemon and a dollop of plain unsweetened coconut cream. You’re going to love it just as much as I do! Follow me for more healthy cancer fighting recipes!

1/2 a white onion, finely diced

1 tbsp freshly grated turmeric

2 tbsp freshly grated ginger

2 tbsp clean cooking oil of choice (algae or coconut oil)

1 tbsp ground turmeric

2 tsp cumin

1 tsp ground coriander

Salt/pepper to taste

3 tbsp tomato paste

1 cup red lentils

2 cups peeled and diced winter squash of choice (or sweet potato cut and peeled)

1 can full fat unsweetened coconut milk or cream

2 cups veggie broth, chicken bone broth or miracle broth

Toast the spices in your pan to release their aromatics, add in your onion, ginger and garlic until softened. Then add in your tomato paste, cook for a couple of minutes, then add in your cut squash and lentils. Toast in the aromatics and then add in your broth and coconut cream and stir to combine.

Partially cover and let it simmer away, stirring occasionally until the lentils and squash are soft to the bite, about 20-30 minutes. Add in a little extra broth if need be as it cooks.

Serve with a dollop of unsweetened coconut yogurt and a big squeeze of lemon and enjoy!