• prep: 0 hr
• cook: 0 hr
• total: 0 hr

servings:

• 1 1/2 tablespoons unrefined, virgin coconut oil, divided
• 1 teaspoon whole cumin seeds
• 1 medium yellow onion, diced
• 1 1/2 teaspoons kosher salt, divided
• 6 garlic cloves, minced
• 1 (2-inch) piece of fresh ginger, finely minced or grated
• 1 tablespoon curry powder
• 1 1/2 teaspoons ground turmeric
• 1/2 teaspoon cayenne pepper (optional, for spiciness)
• 2 tablespoons water
• 5-6 cups butternut squash, peeled and roughly chopped (if using stovetop method, cut into smaller cubes)
• 1 1/2 cups organic, low-sodium vegetable broth
• 1 cup brown lentils or green lentils
• 1 (15-ounce) can “lite” coconut milk
• 3 tablespoons cashew butter
• 4 ounces baby kale or baby spinach
• 1 tablespoon fresh lemon or lime juice
• 1/4 cup fresh cilantro, roughly chopped
• For serving: white rice and/or flatbread

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