Step 1

Cook your choice of rice or grain according to package directions or make my basmati rice to serve the curry over.

Step 2

Preheat your oven to 400° F. Peel a butternut squash and cut it into small bite-sized cubes. Place them on a baking sheet then drizzle them with 2 tablespoons of olive oil and sprinkle with salt. Bake the squash for 25 - 30 minutes until golden brown. (The smaller the cubes the faster they will cook.)

Step 3

In a large skillet or pot, add the chopped onions to 2 tablespoons of oil then sprinkle with 1 teaspoon of salt and sauté for 5 minutes, over medium-low heat stirring frequently.

Step 4

Add the minced garlic, ginger, turmeric, curry powder, cumin, and red pepper flakes and warm the spices in the oil and onions for 1 more minute, until fragrant.

Step 5

Now add the red lentils, canned tomatoes and their juices, drained chickpeas, vegetable broth, and water to the pan. Stir well and turn the heat to high long enough to bring it to a slow boil, then lower the heat, cover, and simmer for 10 minutes.

Step 6

Add a can of full-fat coconut milk (or coconut cream) to the lentil and chickpea mixture then stir well and simmer for 5 more minutes

Step 7

Add the baby spinach and stir until wilted then garnish with fresh cilantro or parsley if desired. Add a dash or two of cayenne pepper to achieve the desired spice level.

Step 8

Add the roasted butternut squash to the pot with the curry and stir well.

Step 9

Serve hot over rice or any grain or serve it with Naan or flatbread for dipping.