Curried Butternut Squash Stew
1 15oz can Light Coconut Milk
2 Beef Bullion Cubes
1 Tbsp Curry Powder
1 Tbsp Turmeric
1/2 tsp ground Cardamom
3 Tbsp grated Ginger
1 1/2 cup Yellow Lentils (or Split Peas)
1 15 oz can Diced Tomatoes
2 lb Butternut Squash (peeled and cut into 1/2 inch pieces)
1 medium Onion (chopped)
1/4 cup Olive Oil
2 Tbsp Lemon Juice + Lemon Zest
2 large Scallions (thinly sliced)
Rice & Plain Yogurt for serving
In the bowl of a 6 gt slow cooker, whisk together Coconut Milk, Beef Bullion, Curry Powder, Turmeric, Cardamom, 1 Tbsp Ginger, 4 cups Water, and 1 tsp Salt.
Add Lentils, Tomatoes with juices, Butternut Squash, and Onion and stir to combine.
Cover and cook until most of the liquid has been absorbed and the lentils are tender. (6-7 hours on LOW or 4-5 hours on HIGH.
In a small bowl, whisk together Olive Oil, Lemon Juice & Zest, Scallions, remaining 2 Tbsp Ginger, and 1/4 tsp Salt.
Serve the stew with Rice and a dollop of Yogurt. Drizzle with Lemon-Scallion mixture.