Green Tomato curry

1 medium (2-1/2" dia) Onions, raw
3 clove Garlic
2 tsp whole yellow mustard seeds
½ tsp whole fenugreek seeds
½ tsp red pepper flakes
1 tbsp Coconut Oil
1.5 cup, chopped Green Tomatoes
1 cup, cubes Butternut Squash
0.5 cup Red lentils dry
1 cup Coconut Milk (Silk)
1 head, small (4" dia) Cauliflower, raw
2 tsp ground coriander
1 tsp fresh grated ginger
1 tsp ground cumin
1 tsp ground turmeric
1 tsp sea salt
Generous amount of ground pepper

1. Over medium heat, melt the coconut oil and add the mustard seeds, cooking for about 30 seconds or until they begin to pop. Keep a pot lid handy in case the seeds start to pop out of the pan. Shake often.
Add the fenugreek and red pepper flakes (if using) for 30 seconds or until they just begin to release their aromas. Watch these carefully to make sure they don’t burn. Add garlic and red onion and cook for 1 minute until the onion begins to soften.
2. Add 1 cup of water or broth. Add the green tomatoes, squash and red lentils. Stir well.
3. Cover and cook for 6-8 minutes or until squash is just barely tender.
4. Sprinkle cauliflower florets over the top, replace the cover and reduce heat to low. Cook for 3-4 minutes or until the cauliflower and tender. Remove from heat.
5. Add spices, salt, pepper and coconut milk and mix well. If the curry is too thick, add 1/4 cup (or more) of water to thin to your liking.

Serving Size: 4 servings