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Kabocha Squash Lentil Curry [Vegan]
This healthy Vegan Kabocha Squash Lentil Curry has a lovely robust flavor and hearty texture, a perfect combination.
Ingredients You Need for Kabocha Squash Lentil Curry [Vegan]
How to Prepare Kabocha Squash Lentil Curry [Vegan]
- Preheat oven to 400°F, cut Kabocha squash in half, remove seeds, spray baking sheet with cooking spray and cook each side, flesh down, for 40-45 minutes or until flesh is fully cooked and very soft.
- While squash cooks, add 3/4 cups lentils to pan with 1½ cups vegetable broth, cover with lid and bring to boil, then simmer for 35-40 minutes. Remove from heat once cooked.
- Meanwhile, add coconut oil, chopped onions and garlic to large sauce pan, cook over medium heat for 3-5 minutes, add chopped bell pepper and minced ginger and continue cooking another 2-3 minutes or until onions and garlic begin to golden.
- Add chopped tomatoes, tomato sauce, almond milk, and all seasonings and simmer on low for five minutes.
- Add in roasted/mashed kabocha squash and stir until all flavors are well combined.
- Add squash and veggie mixture to NutriBullet, food processor, or high power blender and blend 5-10 seconds until a lovely puréed consistency is achieved. I had to do mine in two batches.
- Return puréed seasoned squash and veggies to sauce pan, then add in cooked lentils and garbanzo beans, stir to combine then simmer another 2-3 minutes until lentils and beans are hot, garnish with fresh herbs and serve with naan or pita bread.
Nutritional Information
Per serving: Calories 255 | Carbs: 51 g | Fat: 4 g | Protein: 13 g | Sodium: 695 mg | Sugar: 12 g
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One of the best Kabocha squash recipes I’ve seen!