Vegan Kabocha Squash Lentil Curry + Naan

As mentioned in my last post, I have several pumpkin and winter squash recipes in my queue ready to share with you. I had hoped to share this Vegan Kabocha Squash Lentil Curry months ago, shortly after my Eggplant and Quinoa Indian Fare, yet failed to do so.  However, my delay does have its advantages. With a plethora of roasted pumpkin and squash from the pumpkins we picked at the Gallrein Farms Pumpkin Patch, I ended up making this recipe several times, tweaking it each time until I think it’s nearly perfect! At least in my humble inexperienced-with-Indian-cuisine opinion!

This Vegan Kabocha Squash Lentil Curry has a lovely robust flavor and hearty texture. The inherent sweetness of the Kabocha squash pairs beautifully with the earthy lentils, garbanzo beans, and curry seasonings. And while the list of ingredients may seem long, many of the items are likely staples you already have on hand, along with a multitude of spices and seasonings. Serve it with naan or pita bread, and you have a healthy vegan dinner, loaded in fiber and protein!

I love experimenting with different foods and ingredients, partly to create new content for the blog, but also to keeps things fresh and interesting, and to ensure we are eating things that are in season. But while I enjoy trying new things, I definitely have my “go-to” meals, and this Kabocha Squash Lentil Curry has made that list! My go-to’s are typically easy and healthy dishes, brimming in organic produce, whole grains, beans/legumes, and lean proteins – things that I keep regularly stocked in our pantry and refrigerator. For more on some of our favorites, check out the list below.

My Go-To’s and Favorite Recipes:

• Butternut Squash Veggie Burgers – I love making a big batch and eating on them for days!
• Stuffed Acorn Squash with Quinoa and Aged Cheddar – can’t go wrong with aged cheddar.
• Pumpkin Chipotle Alfredo Zucchini Pasta – this one is so easy and so satisfying.
• Roasted Sweet Potato and Brussels Sprout Salad – love topping salads with roasted veggies!
• Zucchini Spaghetti with Lentil Marinara – made this for dinner last night, definitely a fave.
• BBQ Tilapia and Sweet Potato Tacos – can’t go wrong with BBQ sauce, sweet potatoes, and tilapia.
• Butternut Squash Quesadilla – I love Mexican food, especially when it’s healthy.
• Root Vegetable Hash with Eggs and Aged Cheddar – this ones the menu tonight!

Print Recipe

5 from 1 vote

Vegan Kabocha Squash Lentil Curry

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

Prep Time15 mins

Cook Time1 hr

Total Time1 hr 15 mins

Course: Dinner

Cuisine: Indian

Keyword: acorn squash, curry, kabocha, lentils, vegan

Servings: 4

Calories: 255kcal

Author: Kaylee Pauley

Ingredients

• 1 1/2 cups Kabocha squash roasted and puréed {can substitute Butternut squash}
• 3/4 cup lentils uncooked
• 1 1/2 cups vegetable broth
• 1/2 tablespoon coconut oil
• 1 large red onion chopped (approx 2 1/2 cups)
• 2 garlic cloves minced
• 1 green bell pepper chopped (approx 1-1 1/2 cup)
• 1 tsp fresh ginger minced
• 1 cup chopped tomatoes
• 3/4 - 1 cup tomato sauce
• 1/2 cup almond milk
• 1 tbsp coriander powder
• 1 tbsp curry powder
• 2 tsp ground cumin
• 1 tsp ground turmeric
• 1/2 tsp cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup garbanzo beans rinsed and drained
• fresh herbs for garnish

Instructions

• Preheat oven to 400 degrees, cut Kabocha squash 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.
• While squash cooks, add 3/4 cups lentils to pan with 1 1/2 cups vegetable broth, cover with lid and bring to boil, then simmer for 35-40 minutes. Remove from heat once cooked.
• Meanwhile, add coconut oil, chopped onions and garlic to large sauce pan, cook over medium heat for 3-5 minutes, add chopped bell pepper and minced ginger and continue cooking another 2-3 minutes or until onions and garlic begin to golden.
• Add chopped tomatoes, tomato sauce, almond milk, and all seasonings and simmer on low for five minutes.
• Add in roasted/mashed kabocha squash {skin removed} and stir until all flavors are well combined.
• Add squash and veggie mixture to NutriBullet, food processor, or high power blender and blend 5-10 seconds until a lovely puréed consistency is achieved. I had to do mine in two batches.
• Return puréed seasoned squash and veggies to sauce pan, then add in cooked lentils and garbanzo beans, stir to combine then simmer another 2-3 minutes until lentils and beans are hot, garnish with fresh herbs and serve with naan or pita bread.

Notes

Nutrition info does not include Naan or Pita Bread

Nutrition

Serving: 1g | Calories: 255kcal | Carbohydrates: 50.8g | Protein: 13g | Fat: 3.8g | Saturated Fat: 1.6g | Polyunsaturated Fat: 1g | Sodium: 695mg | Fiber: 17.5g | Sugar: 12.2g