There are many red lentil curry recipes out there, each with their own tweaks and twists. This is my mother's version, which I love. The recipe is extremely flexible: it can easily be scaled up and down; the heat can be dialed up or muted; kale, Swiss chard, or escarole all work well, but if you could, in a pinch, leave the greens out; the same goes for the butternut squash. The ingredient list might seem a bit on the long side, but many items are things you might have in your pantry, awaiting deployment. The recipe is vegan and gluten free, so it is a great go-to for potlucks. For meat lovers, you can add chicken that's been poached in coconut milk and shredded if you so desire. But it is plenty rich and satisfying as it is!

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