Cooking Instructions
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Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Cut
Kabocha Squash (335 g)
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.
Step 3
While the squash cooks, add
Lentils (145 g)
to pan with
Vegetable Broth (360 mL)
cover with lid and bring to boil, then simmer for 35-40 minutes. Remove from heat once cooked.
Step 4
Meanwhile, add
Coconut Oil (8 mL)
,
Red Onion (1)
, and
Garlic (2 cloves)
to large saucepan, cook over medium heat for 3 to 5 minutes.
Step 5
Add
Green Bell Pepper (1)
and
Fresh Ginger (2 g)
continue cooking for another 2 to 3 minutes until onions and garlic begin to golden.
Step 6
Add
Tomatoes (180 g)
,
Tomato Sauce (180 g)
,
Almond Milk (120 mL)
,
Ground Coriander (2 g)
,
Curry Powder (6 g)
,
Ground Cumin (4 g)
,
Ground Turmeric (2 g)
,
Ground Cinnamon (1 g)
,
Salt (3 g)
, and
Ground Black Pepper (as needed)
.
Step 7
Simmer on low for 5 minutes.
Step 8
Add in roasted and mashed kabocha squash and stir until all flavors are well combined.
Step 9
Add squash and veggie mixture to NutriBullet, food processor, or high power blender and blend 5 to 10 seconds until a lovely pureed consistency is achieved. I had to do mine in two batches.
Step 10
Returned pureed seasoned squash and veggies to saucepan, then add in cooked lentils and
Canned Chickpeas (200 g)
, stir to combine, then simmer another 2 to 3 minutes until lentils and beans are hot.
Step 11
Garnish with
Fresh Herbs (to taste)
and serve with naan or pita bread. Enjoy!
