An easy and tasty recipe from Panning the Globe Some slight alterations - skipping the 2C of water and amp'ing up the spicing.
| Quantity | Item |
|---|---|
| 3 T | olive oil, more as necessary |
| 1 | large yellow onion, peeled and chopped, a ½ in. dice (about 1 ½ cups chopped onion) |
| 2 T | minced garlic (3 medium garlic cloves) |
| 1 ⅓ T | peeled and minced ginger root (or more) |
| 1 ½ lb | butternut squash, peeled and cut into ¾-inch cubes |
| 2 tsp | kosher salt more or less, or to taste |
| ½ tsp | black pepper or more, to taste |
| 1 T | curry powder (preferably mild Madras Curry Powder, a heaping T) |
| ½ tsp | Aleppo pepper (or ½ teaspoon Maras pepper or ¼ teaspoon of crushed red pepper flakes) |
| 1 C | red lentils (masoor dal), rinsed and picked over |
| 4 C | low-sodium chicken broth |
| 2 C | raw or cooked chicken chopped or shredded into bite sized pieces |
| 1 T | fresh lime juice |
| ½ C | roughly chopped cilantro leaves, divided |
Using a large heavy pot or braising pan, heat oil over medium heat.
If using raw chicken, lightly salt and pepper and fry the chicken pieces until starting to brown, (not cooking through) then remove and reserve. Add more oil, for the next step.
Add onion, garlic and ginger to the pot and cook, stirring, for 3 minutes or until the onion is translucent, but don't brown. Add squash and 1 teaspoon salt. Cook, stirring, for 3 minutes longer. Add curry powder and pepper. Cook, stirring constantly to mix, for about 1 minute.
Add lentils and broth. Bring to a boil, lower to a simmer and cook, uncovered for 25 minutes. Stir in the chicken and if using raw chicken let cook for 10 min or more, then add the lime juice and ¼ cup cilantro. Cook for another minute or so, just until everything is well mixed together and heated through.
Serve in bowls, or over rice with a generous sprinkle of cilantro to garnish