Coconut Curry Vegetable "Shepards Pie"

Coconut Curry Vegetable "Shepards Pie"

*From Kiki's Kitchen*

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1 tbsp oil

1 medium onion, chopped

1 stick celery, finely chopped

1 large carrot, finely chopped

1 cup butternut squash, finely chopped

1 tsp curry powder

1 can crushed or diced tomatoes

 2 x 398g can brown lentils, rinsed or (freshly cooked)

1 cup frozen peas

4 mashed sweet potatoes

1 tbsp Earth's Balance or butter

½ cup soy milk

Preheat oven to 350. Heat oil in a medium pot and sauté onion, celery, squash and carrot until soft. Add curry powder and sauté for 1 minute. Add tomato sauce, lentils and peas and bring to boil. Reduce heat and simmer for 5 minutes. Add coconut milk. Place sweet potatoes in a large saucepan and cover with hot water. Bring to boil, then reduce heat and simmer until tender. Drain potatoes and add butter/margarine and soy milk. Mash until smooth. Spoon lentil mixture into one large oven-proof dish. Top with mashed sweet potato. Bake for 25-30 minutes.

Butternut Delight

This was only my second time making butternut, so the whole thing was pretty much winged! Here's what I did...

Sliced butternut in half lengthwise, scraped out the seeds and baked for about 20-30 minutes at 400*.

While the butternut was baking, I sautéed the following to put on top of the finished butternut:
(I currently use grape seed oil for cooking...)
1 cubed sweet potato (sauté this first until it begins to soften, then add the remaining ingredients)
About 1 cup of walnuts, chopped
1/2 diced red onion
2 diced garlic cloves
1/4 head sliced green cabbage
1 large handful of baby spinach

Seasoned with Penzey's Italian seasoning, 2 sprays of Bragg's aminos, black pepper & garlic salt.