Description
Warm up with this hearty and flavorful Kabocha Squash Lentil Curry. Packed with cozy spices and creamy coconut milk, this vegan dish is a comforting meal that’s perfect for chilly nights.
Ingredients
Scale
Kabocha Squash Lentil Curry:
- 1 small kabocha squash peeled, seeded, and cubed (about 4 cups)
- 1 cup dried red lentils rinsed
- 1 tablespoon coconut oil
- 1 medium onion diced
- 3 garlic cloves minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons red curry paste
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 can (14 oz) coconut milk
- 2 cups vegetable broth
- 2 cups fresh spinach
- juice of 1 lime
- salt and pepper to taste
- fresh cilantro for garnish
- cooked rice for serving
Instructions
- Heat coconut oil: In a large pot over medium heat, sauté diced onion until soft.
- Add aromatics: Stir in garlic and ginger, cooking for 1 minute.
- Spice it up: Add curry paste, turmeric, and cumin; cook until fragrant.
- Cook curry: Add squash, lentils, coconut milk, and broth. Simmer for 25-30 minutes.
- Final touches: Stir in spinach, lime juice, salt, and pepper. Serve over rice, garnished with cilantro.
Notes
- You can substitute kabocha squash with butternut squash or sweet potato.
- For extra protein, add chickpeas or tofu cubes.
- Adjust spice level by adding more curry paste or a pinch of chili flakes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6g
- Sodium: 500mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 9g
- Protein: 14g
- Cholesterol: 0mg
