Masūra ra skvāsa karī (lentil and squash curry) - Test 2

http://beanaroundthebowl.com/all/butternut-squash-lentil-curry/

1 - A very well received dish, and a welcome way of using butternut squash other than in soup! This remains in the testing phase because, while the recipe asks for milk, I suspect something heavier like whipping cream or thinned sour cream would be best.

2 - Made again with no suggested changes.

3 - Didn't peel the squash. Not all butternut squashes are made equal. I should likely peel the squash from now on...

4 - Key to this recipe is to have a very sweet squash, like a good butternut. Anything else turns out to be bland. The last few times I've made this, I tried different squashes to an unsatisfying result.

1 onion (6oz/170g) diced

1 Tbsp ginger, finely grated

4 garlic cloves, minced

1 Tbsp curry powder

1/2 1/4 tsp Smoked Paprika Chipotle pepper powder

1/2 tsp dry oregano

salt and pepper, to taste

2 1/2 cups mild broth (chicken or vegetable)

1/2 cup French duPuy lentils

1/2 cup red lentils

1lb 6oz (2 cups) butternut squash or other VERY sweet squash, peeled and cut into 1" cubes

1/2 cup yogurt (can substitute with sour cream thinned with water)

Juice from 1/2 a lemon

1. In a hot saucepan over medium heat sauté the onion until translucent along with the ginger and garlic.
2. Add the spices and stir for a minute, then add the broth. Bring to a gentle boil.
3. Add both lentils, cover and cook 20 minutes.
4. Start some savory rice to accompany and cook for another 10 minutes before the next step.
5. Add the squash, bring back to a simmer (cover?) and cook for another 10-15 minutes, until the squash is tender and the French lentils are soft.
6. Then, stir in the lemon juice and dairy. Add more salt and pepper if needed.