Cooking Instructions
1.
Preheat oven to 400 degrees F (200 degrees C).
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.
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.
4.
Meanwhile, add
Coconut Oil (2 tsp)
,
Red Onion (1)
, and
Garlic (2 cloves)
to large saucepan, cook over medium heat for 3 to 5 minutes.
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.
6.
Add
Tomatoes (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)
,
Ground Cinnamon (as needed)
,
Salt (as needed)
, and
Ground Black Pepper (as needed)
.
7.
Simmer on low for 5 minutes.
8.
Add in roasted and mashed kabocha squash and stir until all flavors are well combined.
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.
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.
11.
Garnish with
Fresh Herbs (to taste)
and serve with naan or pita bread. Enjoy!
