Creamy Lentil Curry With Roasted Butternut Squash

0 Preheat oven to 425 and line a baking sheet with foil. 
1 Spread cubed squash on baking sheet. Drizzle with oil and season with salt and pepper. Coat evenly. Place in oven and roast for 30-40 minutes until golden.
2 Warm a large dutch oven or pot over medium low heat. Melt butter or oil.
3 Add in onion and sauté until fragrant. Add in garlic, ginger and seasonings. Sauté for 1-2 more minutes. Stir in tomato paste and lentils to combine.
4 Pour in tomatoes and water and add in lime leaves. Bring to a boil. Reduce heat and simmer for 20 minutes, stirring occasionally.
5 Once your lentils have thickened, add in coconut milk, chili garlic sauce, shredded carrot and cilantro. Gently simmer for 5 more minutes. Season to taste.
6 Serve hot over massaged kale and/or rice topped with roasted squash, fresh cilantro, and pumpkin seeds.