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Home >> Vegan Kabocha Squash Lentil Curry + Naan

Vegan Kabocha Squash Lentil Curry + Naan

February 3, 2016 By Kaylee Pauley 6 Comments

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Kabocha Squash Lentil Curry | Lemons and Basil

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!

Kabocha Squash Lentil Curry | Lemons and Basil

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!

Kabocha Squash Lentil Curry | Lemons and Basil Kabocha Squash Lentil Curry | Lemons and Basil Kabocha Squash Lentil Curry | Lemons and Basil Kabocha Squash Lentil Curry | Lemons and Basil Kabocha Squash Lentil Curry | Lemons and Basil Kabocha Squash Lentil Curry | Lemons and Basil Kabocha Squash Lentil Curry | Lemons and Basil Kabocha Squash Lentil Curry | Lemons and Basil Kabocha Squash Lentil Curry | Lemons and Basil Kabocha Squash Lentil Curry | Lemons and Basil Kabocha Squash Lentil Curry | Lemons and Basil

Kabocha Squash Lentil Curry | Lemons and Basil
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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

 

Filed Under: Almond Milk, Beans, Bell Peppers, Butternut Squash, Chickpeas, Cilantro, Cinnamon, Coconut Oil, Curry, Dinner, Garlic, Ginger, Gluten Free, Lentils, Onions, Tomatoes, Turmeric, Vegan, Vegetarian

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Meal & Ingredients

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Comments

  1. Howard Roy Harris says

    November 17, 2018 at 12:36 PM

    recipe looks good.
    Do you remove the skin from the squash?

    Reply
    • Kaylee Pauley says

      November 17, 2018 at 5:39 PM

      Hi Howard, I roast it with the skin on and then scoop out the cooked flesh and discard the skin. Thanks for asking, I’ll clarify in the recipe! :)

      Reply
  2. Howard Roy Harris says

    November 17, 2018 at 5:43 PM

    I assumed, it is very good.
    thank you

    Reply
    • Kaylee Pauley says

      November 18, 2018 at 3:26 PM

      SO glad to hear it, thank you! :)

      Reply
  3. Sarah says

    June 18, 2020 at 5:30 AM

    5 stars
    This was very nice. I didnt have the tomatoes or sauce, so I just added the rest of the kabocha-about 4 cups total), a Tablespoon of tomato paste, and a total of 3 cups of cashew milk to thin it. The fresh ginger was really good in this, and the color was beautiful.

    Reply
    • Kaylee Pauley says

      June 18, 2020 at 3:15 PM

      Thank you Sarah for taking the time to share this! I’m so happy to hear it turned out good, and the cashew milk sounds wonderful!! :)

      Reply

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I'm Kaylee, former full-time Interior Designer, now full-time mommy, part-time designer and part-time food blogger! My family and I live in Franklin, TN and this is my little piece of the internet where I enjoy sharing my love for healthy food as well as a look into our day-to-day lives!

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