Source: Half Baked Harvest | Serves: 6 | Time: 40 min
2 tbsp EVO
1 inch fresh ginger, thinly sliced
2 cloves garlic, smashed
1 tbsp yellow curry powder
1/2 tsp crushed red pepper flakes
3 1/2 cups water
2 tbsp curry paste
1 cup red lentils
2 cups cubed butternut #squash
1 cups cherry #tomatoes
Salt, to taste
Handful fresh cilantro, chopped
Cauliflower rice, for serving
1/2 cups cherry tomatoes
1/4 cup coconut oil
1 inch piece fresh ginger, thinly sliced
1 tsp cumin seeds
1 tsp mustard seeds
Crushed red pepper flakes
Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the ginger and garlic. Cook until fragrant, about 2 minutes.
Stir in the curry powder and red pepper flakes and cook another minute.
Slowly add the water. Add the curry paste, lentils, butternut, and 1 cup tomatoes. Season generously with salt.
Bring the mix to a boil over high heat, then reduce the heat to low, cover and simmer 20-30 minutes, until the lentils are soft and the tomatoes have burst.
Meanwhile, make the spiced oil. Heat the coconut oil, ginger, cumin, mustard seeds, red pepper flakes, and the remaining 1/2 cup of tomatoes in a medium skillet over medium heat. Cook until the spices are fragrant and the tomatoes have burst, about 10 minutes. Season with salt.
Remove the dal from the heat and stir in the cilantro. Taste and season with salt if needed.
To serve, spoon the dal over bowls of cauliflower rice. Top as desired with cilantro and spiced oil.
Food & Drink
6 glasses of water (planning on at least one more before bedtime)
2 cups of coffee
Coconut yogurt with banana slices
Veggie wrap with hummus, broccoli, spinach, red bell pepper, and sun-dried tomato
Wheat thins and hummus
4 ginger snaps
10 min rowing machine
20 min strength training
2 1-mile walks
8200+ total steps