Butternut Squash Coconut Milk Curry

½ cup split peas
1 small onion
Coconut oil for frying 
1 teaspoon Sesame oil
1 medium diced carrot 
2 cups peeled and diced butternut squash (about ¼ of a medium squash) 
1 teaspoon grated ginger 
400 ML or 13.5 Fl Oz Coconut Milk 
½ cup lentils 
2 cups broccoli tops 
1 dash cardamom 
1 dash cumin 
½ teaspoon turmeric 
½ teaspoon paprika
 
Note: Cardamom, turmeric, cumin and paprika together make a mild curry if you don't have those spices just use a powdered curry to taste instead or add powdered curry to the spice mix for a stronger curry flavour. If you want it really spicy, add cayenne.
Boil split peas until tender. Dice carrots, butternut squash and broccoli.
Sauté onions until light brown. Add carrots and butternut squash. Add Sesame oil. Add grated ginger.
Stir in coconut milk. Put heat to medium, stirring constantly.
Add drained tender split peas. Add broccoli tops and lentils. Add spices. Simmer on low heat for at least one hour stirring occasionally. Serve hot. 
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