Kabocha Squash Lentil Curry

Bahan-bahan (6 porsi)

• 2 cups dry brown lentils
• 4 -5 cups peeled, cubed kabocha or Japanese red squash (half of one large squash)
• 1 large yellow onion, roughly chopped
• 1 tablespoon butter
• 1 ½ cups vegetable broth
• 1 1/2 tablespoon Massaman red curry paste
• 2 teaspoons curry powder
• ½ teaspoon turmeric
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper
• dash of cinnamon (optional)
• ½ cup coconut milk
• 2 large tomatoes, diced (optional)
• Greek yogurt and rice for serving