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RECIPE
20 INGREDIENTS11 STEPS1HR 30MIN

Vegan Kabocha Squash Lentil Curry

5.0
3 Ratings

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Lemons and Basil

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This healthy Vegan Kabocha Squash Lentil Curry has a lovely robust flavor and hearty texture, a perfect combination.
1HR 30MIN
Total Time

Lemons and Basil

With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
1 1/2 cups
Kabocha Squash
or Butternut Squash
3/4 cup
Lentils
1 1/2 cups
Vegetable Broth
1/2 Tbsp
Coconut Oil
1
Large  Red Onion
2 cloves
Garlic , minced
1
1 cup
Tomatoes , chopped
3/4 cup
Tomato Sauce
1/2 cup
Almond Milk
1 Tbsp
Ground Coriander
1 Tbsp
Curry Powder
1/2 Tbsp
Ground Cumin , ground
1/2 tsp
Ground Cinnamon
1/2 tsp
1 cup
Canned Chickpeas , rinsed, drained
to taste
Fresh Herbs
1 tsp
Fresh Ginger , minced

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Nutrition Per Serving

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CALORIES
285
FAT
4.1 g
PROTEIN
14.6 g
CARBS
52.3 g

Cooking Instructions

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Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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).
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 (1 cup), 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!

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Nutrition Per Serving
Calories
285
% Daily Value*
Fat
4.1 g
5%
Saturated Fat
1.8 g
9%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
52.3 g
19%
Fiber
11.4 g
41%
Sugars
9.5 g
--
Protein
14.6 g
29%
Sodium
749.9 mg
33%
Vitamin D
0.3 µg
2%
Calcium
175.0 mg
13%
Iron
5.5 mg
31%
Potassium
997.0 mg
21%
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