Preheat oven to 400 degrees F (200 degrees C).
Cut Kabocha Squash (1 1/2 cup) 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 cup) cover with lid and bring to boil, then simmer for 35-40 minutes. Remove from heat once cooked.
Meanwhile, add Coconut Oil (1/2 tablespoon), Red Onion (1), and Garlic (2 clove) to large saucepan, cook over medium heat for 3 to 5 minutes.
Add Green Bell Pepper (1) and Fresh Ginger (1 teaspoon) 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 tablespoon), Curry Powder (1 tablespoon), Ground Cumin (2 teaspoon), Ground Turmeric (1 teaspoon), Ground Cinnamon (1/2 teaspoon), Salt (1/2 teaspoon), and Ground Black Pepper (1/4 teaspoon).
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 Canned Chickpeas (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!