Kabocha Squash Lentil Curry | Lemons and Basil
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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
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