Red lentil squash curry with toasted pumpkin seeds on a bed of millet.

After taking an inventory of the vegetables I had fresh from the garden, and items in my pantry, I decided to make a curry. Curries are extremely versatile once you learn the cooking time for your desired vegetables and lentils, almost *almost* anything can be thrown into the pot. My own recipe is a combination of red lentils, whole tomatoes in puree (canned), carrots, yellow squash, hot peppers, lite coconut milk, and a variety of spices. Toasted pumpkin seeds work really well as a garnish. The millet is plain. It has a gentle bite but does not overpower the individual flavors of the vegetables.

Red Lentil Squash Curry
45 mins
1/2 white onion, chopped
3 cloves of garlic, chopped
1 can of whole peeled tomatoes in puree
3-5 cups of water
1 cup of dried red lentils
1 red long cayenne pepper, chopped
3 carrots, chopped
1 medium to large yellow squash, chopped into 1" chunks
1 standard size can of lite coconut milk

1 tsp cumin, ground
1/2 tsp coriander, ground
2 tsp curry powder
1/2 tsp garam masala
1 tsp ground turmeric, yellow
a few dashes of Cayenne pepper, ground (to taste)

Garnish: toasted pumpkin seeds (pepitas), chopped scallions

Begin to heat a medium sized stockpot dry, over medium heat. Lightly coat the bottom in a non stick cooking spray. Add chopped onions and garlic. Cook, stirring the onions until the onions almost become transparent.

Open the can of whole tomatoes and pour contents into the stockpot. Gently begin breaking up the tomatoes with a wooden spoon. As you add and stir in vegetables, the tomatoes will continue to break apart.  Add the chopped carrot, pepper, and stir to combine, adding water if necessary.

Add the red lentils, and spices. Stir and cover, 5-10 mins. While the lentils are cooking, cube the yellow squash.  Add the yellow squash to the curry. Add water if necessary to desired thickness.  Once the yellow squash becomes tender, reduce heat and slowly pour in the coconut milk. Bring the heat up slightly, stir, taste and adjust spices if necessary.

Serve on top of a bed of millet (or other grain). Garnish with toasted pumpkin seeds and chopped scallions.