Summer Vegetable Curry

Summer Vegetable Curry

(by Theresa Hudda)

Ingredients:

1 onion
2 Zucchinis
2 yellow squash
10 oz. cherry tomatoes (cut in half or quartered if larger)
4 c. chopped kale, spinach or chard
2 c. vegetable broth
1/2 c. dry red lentils
2 Tbsp red curry paste
1 c. lite coconut milk (for lower fat use 1 c. plain unsweetened soy milk with 1/2 tsp coconut extract added)

Directions:

Sauté onion in 1/4 c. of the broth until translucent. Add remaining broth, squash, tomatoes, and lentils. Cover and bring to boil.
Reduce heat and simmer until lentils start to soften. Whisk curry paste into coconut milk. Add coconut milk and curry paste mixture and continue to simmer until lentils are soft.
Add greens and cook until greens are done to liking.

Original recipe is served over pasta. It can be served over pasta, rice, roasted sweet potato or spaghetti squash. The Spaghetti squash is our favorite topped with
a few cashews.

This is how we like to prepare our squash:
-cut in half and deseed
-place in pan cut side up (I use a glazed ceramic pan similar to pyrex)
-roast at 425 degrees for 40-60 minutes until tender
-cool and strand

No need to add water to pan or cover. This will produce a squash that is not mushy or watery and is a bit sweet and nutty from roasting.