Beans & Legumes

Vegan Kabocha Squash Lentil Curry

Recipe

20 INGREDIENTS • 11 STEPS • 1HR 30MINS

Vegan Kabocha Squash Lentil Curry

5

3 ratings

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

Vegan Kabocha Squash Lentil Curry

Save

Lemons and Basil

Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!

http://lemonsandbasil.com/

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

1HR 30MINS

Total Time

$1.70

Cost Per Serving

Ingredients

Servings

4

US / Metric

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

Green Bell Pepper, chopped

1 cup

Tomato, chopped

3/4 cup

Tomato Sauce

1/2 cup

Almond Milk

1 Tbsp

Ground Coriander

1 Tbsp

1/2 Tbsp

Ground Cumin, ground

1 tsp

Ground Turmeric

1/2 tsp

Ground Cinnamon

1/2 tsp

1/4 tsp

Ground Black Pepper

1 cup

Canned Chickpeas, rinsed, drained

to taste

Fresh Herbs

1 tsp

Fresh Ginger, minced

Nutrition Per Serving

VIEW ALL

Calories

285

Fat

4.1 g

Protein

14.6 g

Carbs

52.3 g

Vegan Kabocha Squash Lentil Curry

Save

Lemons and Basil

Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!

http://lemonsandbasil.com/

Cooking InstructionsHide images

step 1

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

step 2

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.

step 2 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.

step 3

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.

step 3 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.

step 4

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

step 4 Meanwhile, add Coconut Oil (1/2 Tbsp), 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 (1 tsp) continue cooking for another 2 to 3 minutes until onions and garlic begin to golden.

step 5 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.

step 6

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

step 6 Add Tomato (1 cup), Tomato Sauce (3/4 cup), Almond Milk (1/2 cup), Ground Coriander (1 Tbsp), Curry Powder (1 Tbsp), Ground Cumin (1/2 Tbsp), Ground Turmeric (1 tsp), Ground Cinnamon (1/2 tsp), Salt (1/2 tsp), and Ground Black Pepper (1/4 tsp).

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 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!

step 11 Garnish with Fresh Herbs (to taste) and serve with naan or pita bread. Enjoy!

Tags

view more tags

Beans & Legumes

0 Saved

top