2 tablespoons extra virgin olive oil

1 inch fresh ginger, thinly sliced

2 cloves garlic, smashed

1 tablespoon yellow curry powder

1/2 teaspoon crushed red pepper flakes

3 1/2 cups water

2 tablespoons curry paste

1 cup red lentils

2 cups cubed butternut squash

1 1/2 cups cherry tomatoes

Kosher salt (to taste)

Handful fresh cilantro, chopped

Naan, rice, and pomegranate, for serving

Spiced Oil:

1/4 cup coconut oil or sesame oil

1 inch piece fresh ginger, thinly sliced

1 teaspoon cumin seeds

1 teaspoon mustard seeds

Crushed red pepper flakes (to taste)

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Heat the olive oil in a large pot over medium heat. Add the sliced ginger and smashed garlic and sauté until fragrant, about 2-3 minutes.
Stir in the yellow curry powder and crushed red pepper flakes. Let the spices bloom for 1-2 minutes.
Add the water, curry paste, red lentils, and cubed butternut squash. Bring the mixture to a boil, then reduce the heat to a simmer. Let the dal cook, uncovered, for 20-25 minutes, stirring occasionally, until the lentils are tender and the squash is soft.
Add the cherry tomatoes and season with kosher salt to taste. Simmer for an additional 5 minutes, allowing the tomatoes to soften.
While the dal is cooking, prepare the spiced oil: In a small pan, heat the coconut or sesame oil over medium heat. Add the sliced ginger, cumin seeds, mustard seeds, and crushed red pepper flakes. Let the spices sizzle for 2-3 minutes until fragrant.
Once the dal is ready, drizzle the spiced oil over the top. Garnish with fresh cilantro.
Serve the dal with naan, rice, and a sprinkle of pomegranate for added flavor and texture.

For a creamier texture, you can add coconut milk or a dollop of yogurt before serving.

Adjust the spice level by varying the amount of crushed red pepper flakes.

You can freeze leftovers for up to 3 months.