Buttercup Curry

 

Ingredients:

2 1/2 cups water 

2 Japanese yams steamed and diced

1 roasted buttercup squash (medium size) peeled and cubed

2 cups sprouted red lentil or cooked chick peas

1 12-16 oz container of coconut milk or 2 cups fresh coconut milk

1 large onion, diced

3-4 sprigs of thyme

1 tbs epis

thumb size piece of ginger, grated 

3 stalks of scallions, chopped (optional)

1 tbsp onion powder

Sea salt to taste

Juice of one key lime

Directions:

Preheat your oven to 400 degrees. Wash and cut squash into 4-6 pieces. Roast the squash until browned and tender; remove let cool then peel and dice it. Set aside. In a pot, sautee your onions, scallions, ginger and thyme about 5 minutes in a tbs of coconut oil or with water. Next, add roasted squash, red lentil, and coconut milk. Stir until well blended. Add in diced Japanese yams and then your water. Add salt to taste and allow the curry to simmer on low until the yams and lentil are fully cooked and desired consistency. Serve with salad and grain, or flat bread, naan or roti...or whatever else you would like...and voila!