Spiced Acorn Squash and Lentil Curry with Coconut Ginger Flatbread

Ingredients

• •1 medium acorn squash, peeled, seeded, and cubed
• •1 cup dried red lentils, rinsed
• •1 medium onion, finely chopped
• •3 cloves garlic, minced
• •1 tablespoon fresh ginger, grated
• •2 tablespoons curry powder
• •1 teaspoon ground cumin
• •1/2 teaspoon ground coriander
• •1/2 teaspoon turmeric powder
• •1 can (13.5 oz) coconut milk
• •2 cups vegetable broth
• •1 tablespoon olive oil
• •Salt and pepper to taste
• •1 1/2 cups all-purpose flour (for flatbread)
• •1/2 teaspoon baking powder (for flatbread)
• •1/4 teaspoon salt (for flatbread)
• •1/2 cup coconut milk (for flatbread)
• •1 tablespoon grated ginger (for flatbread)
• •2 tablespoons melted coconut oil (for flatbread)

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Spread the cubed acorn squash on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast for 20-25 minutes, or until tender and slightly caramelized. Set aside.

2. 2

   In a large pot or Dutch oven, heat a small amount of olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.

3. 3

   Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant. Then add the curry powder, ground cumin, ground coriander, and turmeric powder. Stir well to toast the spices for 1-2 minutes.

4. 4

   Pour in the coconut milk and vegetable broth, then add the rinsed red lentils. Bring the mixture to a simmer, reduce the heat, and cook for 15-20 minutes, stirring occasionally, until the lentils are tender and the sauce thickens.

5. 5

   Fold the roasted acorn squash into the curry and gently stir to combine. Taste and adjust seasoning with salt and pepper as needed. Let the curry simmer for an additional 5 minutes to meld flavors.

6. 6

   While the curry is cooking, prepare the flatbread. In a mixing bowl, combine the all-purpose flour, baking powder, and salt. Stir in the coconut milk, grated ginger, and melted coconut oil until a soft dough forms.

7. 7

   Divide the dough into 4-6 equal portions. Roll each portion into a ball, then flatten into a round disc about 1/4 inch thick.

8. 8

   Heat a dry skillet over medium heat. Cook each flatbread for 2-3 minutes on each side, or until golden brown spots appear. Keep the cooked flatbreads warm by covering them with a clean kitchen towel.

9. 9

   Serve the spiced acorn squash and lentil curry hot, accompanied by the warm coconut ginger flatbread. Garnish with fresh cilantro or a dollop of yogurt if desired.