This healthy Vegan Kabocha Squash Lentil Curry has a lovely robust flavor and hearty texture, a perfect combination.
Kabocha Squash Lentil Curry [Vegan]
- 1 1/2 cups Kabocha squash, roasted and puréed (can substitute Butternut squash)
- 3/4 cup lentils, uncooked
- 1 1/2 cups vegetable broth
- 1/2 tablespoon coconut oil
- 2 1/2 cups red onion, chopped
- 2 garlic cloves, minced
- 1 green bell pepper, chopped
- 1 teaspoon fresh ginger, minced
- 1 cup chopped tomatoes
- 1 cup tomato sauce
- 1/2 cup almond milk
- 1 tablespoon coriander powder
- 1 tablespoon curry powder
- 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup garbanzo beans, rinsed and drained
- fresh herbs, for garnish
- 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.