This healthy Vegan Kabocha Squash Lentil Curry has a lovely robust flavor and hearty texture, a perfect combination.

Kabocha Squash Lentil Curry [Vegan]

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Calories

255

Serves

4

Cooking Time

45

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Ingredients

  • 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
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Preparation

  1. 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.
  2. 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.
  3. 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.
  4. Add chopped tomatoes, tomato sauce, almond milk, and all seasonings and simmer on low for five minutes.
  5. Add in roasted/mashed kabocha squash and stir until all flavors are well combined.
  6. 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.
  7. 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.
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Nutritional Information

Per serving: Calories 255 | Carbs: 51 g | Fat: 4 g | Protein: 13 g | Sodium: 695 mg | Sugar: 12 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.