Vegan Kabocha Squash Lentil Curry

Preheat oven to 400 degrees F (200 degrees C).

Cut Kabocha Squash (1 1/2 cups) 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 the squash cooks, add Lentils (3/4 cup) to pan with Vegetable Broth (1 1/2 cups) cover with lid and bring to boil, then simmer for 35-40 minutes. Remove from heat once cooked.

Meanwhile, add Coconut Oil (1 tsp), Red Onion (1), and Garlic (2 cloves) to large saucepan, cook over medium heat for 3 to 5 minutes.

Add Green Bell Pepper (1) and Fresh Ginger (1 tsp) continue cooking for another 2 to 3 minutes until onions and garlic begin to golden.

Add Tomato (1 cup), Tomato Sauce (3/4 cup), Almond Milk (1/2 cup), Ground Coriander (1 Tbsp), Curry Powder (1 Tbsp), Ground Cumin (2 tsp), Ground Turmeric (1 tsp), Simply Organic Cinnamon, Ground (1/2 tsp), Salt (1/2 tsp), and Ground Black Pepper (1/4 tsp).

Simmer on low for 5 minutes.

Add in roasted and 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 to 10 seconds until a lovely pureed consistency is achieved. I had to do mine in two batches.

Returned pureed seasoned squash and veggies to saucepan, then add in cooked lentils and GOYA® Chick Peas (1 cup), stir to combine, then simmer another 2 to 3 minutes until lentils and beans are hot.

Garnish with Fresh Herbs (to taste) and serve with naan or pita bread. Enjoy!