Masoor Dal Se Garam Subzi Curry

• 2 ounces winter squash cubed
• 3 1/2 ounces cauliflower chopped
• 1 tablespoon red lentils uncooked
• 1/2 cup water
• 1 tablespoon ketchup
• 1/4 teaspoon Sriracha or a pinch of ground red chili
• 1 teaspoon garlic powder each:, onion powder, ginger powder
• 1/4 teaspoon coriander powder and madras curry powder
• 1/4 turmeric level tsp
• 42 grams baby spinach
• 1/8 block firm tofu pressed and cubed lite, Nasoya

1. In a small cast iron skillet over medium heat bring to a boil the squash, cauliflower, lentils, water, ketchup, sriracha, and spices.
2. Reduce heat to a simmer, cover the skillet, and cook over low heat until the vegetables are tender (around 30 minutes), stirring occasionally.
3. Once tender, add in the spinach and tofu and stir to mix everything together.
4. Serve as is, with your preferred flatbread, or over rice.

winter, cauliflower, red lentils, water, ketchup, sriracha, garlic, coriander powder, baby spinach, pressed

Taken from www.yummly.com/recipe/Masoor-Dal-se-Garam-Subzi-Curry-1664796 (may not work)