T’is the time of the year for hearty bowls of flavourful ingredients…Today, in the form of this nutrient-dense Japanese Pumpkin Lentil Curry.
There’s just something about the words ‘pumpkin’ and ‘curry’ that causes the mouth to water and the comforting vibes to shine.
Oil-free.
Ridiculously simple.
Minimal ingredients.
Lots of benefits.
If you’re wondering what a ‘Japanese Pumpkin’ might be…it’s a Kabocha Squash!
Same, same.
I love love love Kabocha. It’s packed with vitamin A and C, with some B’s in there too. Meaning your eyes, immunity and nerves will all benefit from this sweet pumpkin!
Read on for the easiest way to cook up squash.
This recipe makes a lot, but you could even double it and freeze half to be ready for a stress-free, last minute dinner in that future of yours!
- 1 Japanese pumpkin (kabocha squash), halved with seeds scooped out
- 1 yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 8 white or cremini mushrooms, diced or sliced
- 2 garlic cloves, minced
- 1 small jar of green or red curry paste (used Thai Kitchen curry)
- 1 can light coconut milk (use the liquid too)
- 2 cups vegetable broth (or 1 veggie bouillon cube mixed with 2 cups water)
- 2 cups dry red lentils
- 2 cups spinach, chopped
To serve:- Cilantro, chopped
- Peanuts
- Brown Rice or Quinoa as the base
- Pre-heat oven to 400°F
- While it's pre-heating, chop your veggies.
- Place the halved, de-seeded squash flesh-side down on a parchment covered or a re-usable baking sheet covered pan. Bake for 40-45 minutes.
- Oil-free sauté the first ingredients by heating your pot to medium heat, then adding the onion, carrots, celery and mushrooms. Let these sizzle for a few minutes, then de-glaze (un-stick) with a couple tablespoons of water. Continue to do this for about 7 minutes, de-glazing a few times as needed.
- To the pot, add the 2 minced garlic cloves and full jar of curry paste. Mix and let sauté a few minutes.
- Then add the full can of coconut milk, 2 cups of veggie broth and 2 cups of red lentils.
- Mix, bring to a boil, then let simmer for 20 minutes.
- Add chopped spinach.
- When the Kabocha Squash is done, flip the halves over to let cool for a few minutes, then scoop out the flesh with a spoon and mix it into the stew.
- Serve it up! On a bed of quinoa or brown rice with cilantro and peanuts on top!
Tag @hookedonplants if you make this! I love seeing your creations.
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This week is all about Plant Proof’s podcast with Dr. Alan Desmond. He gives out so much amazing information about the gut microbiome!
