Pumpkin Curry

1 tablespoon olive oil
1 onion, diced
4 teaspoons hot curry powder
1/2 teaspoon garam masala
1/2 teaspoon cinnamon
2 -3 cups diced pumpkin or butternut squash
1 cup dry red lentils
1 14 oz can light coconut milk
1 can full of water
1/3 cup raisins
1/2 pound fresh or frozen chopped spinach
3/4 tsp salt
2-4 cloves crushed garlic


Saute a chopped onion in about a tbs of olive oil until translucent, add curry powder and other spices.

Stir about a minute, you want it to be really fragrant before adding 1 can coconut milk (I use light, because the full fat is too rich for my taste in this) and then refill the empty can with water and add it. Add dry red lentils, raisins and cubed squash.

Simmer 15 minutes. Stir in a half pound of fresh or frozen spinach, chopped, and a cup of frozen peas (optional, but adds a textural interest). Add  a couple cloves of fresh garlic, and about 3/4 tsp of salt.

Serve over couscous, rice or quinoa, topped with chopped almonds.