Kabocha Squash Lentil Curry with Greens

Recipes | October 30, 2019 | By

Happy Halloween, y’all! As the preeminent expert on blog hiatuses, let me just say – it’s good to be back… Again. A ton has happened since we spoke over sweet potatoes five weeks ago. I’ve been busy launching a new RECORDING PROJECT (!), putting on a recital for said project, traveling for gigs, teaching, and trying to have a social life amidst it all. I’m grateful to be busy, but glad to have a moment to blog again!

I guess when you compare this hiatus to all the other ones I’ve taken from the blog (6 months… two years……lol) five weeks isn’t much, but it has felt a bit like an eternity. I mean, it’s a different season entirely now! The autumn foliage is starting to pop, there’s a chill in the air, and I’ve been wearing sweaters and boots because I ACTUALLY need them, not just because I’m trying to will autumn into existence. I already went apple picking, my dining room table is inundated with decorative gourds, and you had better believe I have a giant pumpkin bread scented candle hanging out on my kitchen counter. Basic. Girl. BLISS.

Aside from the wardrobe, one of my favorite things about the temperatures dropping is that I get to bust out my dutch oven and make ALL the cozy food. A delicious side effect of my vegetarian month in September is that I’m still cooking vegetarian at home 85-90% of the time, and it’s been amazing.  Meatless chili has been heavily on rotation, and now I’m on a curry kick after a delicious encounter with a butternut squash curry last week. Inspired by that, I decided to get creative with the kabocha squash that had been sitting on my counter for weeks. 

If you’re sitting there asking, “What’s a kabocha?” – Please excuse me if I say, you’re missing out. Kabocha squash, also known as Japanese pumpkin, is my all time favorite squash. Its deep golden orange flesh takes on a creamy, custardy texture and a sweet, nutty flavor when cooked. In this curry, it melts down slowly in vegetable stock and coconut milk to form a rich and creamy base that will fill you up but won’t weigh you down. As a bonus, this curry is also packed with tender lentils, warm spices, and a touch of texture from greens added at the end.

What this curry asks for in terms of patience, it makes up for in ease and deliciousness. The hardest part is peeling and cutting the squash! (But check out the recipe notes for my tips.) The next hardest part is not sneaking a taste as the curry slowly cooks down into a thick, creamy, fragrant sauce. But trust me when I say, it’s worth the (relatively short) wait. Served with rice and the Halloween movie of your choice (or holiday movie – let’s be real, they’re coming soon), this curry is just what you want come home to at the end of a long, chilly day. Put simply, it’s a hug in a bowl.

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Kabocha Squash Lentil Curry with Greens

  • Author: Sarah Kenner
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 4-6 servings 1x

Description

A warm, hearty, and sweet coconut curry with kabocha squash, red lentils, and kale.


Ingredients

Scale

2 tsp. coconut oil

1 medium yellow onion, diced

1 medium kabocha squash, peeled and cut into 1/2-inch cubes*

2 cups roughly torn kale leaves

1/2 tsp. salt (or more, to taste)

1 tsp. turmeric

1.5 tsp. sweet curry powder

1 tsp. cumin

1/2 tsp. ground ginger

1/2 tsp. garam masala

1/4 tsp. ground cardamom

cayenne pepper to taste (I used about 1/4 tsp and it came out with just a slight kick)

1 cup dried red lentils

2 cups vegetable stock

1 can full fat coconut milk

To garnish:

chopped cashews

chopped cilantro


Instructions

Heat coconut oil in a dutch oven or heavy bottomed pot over medium-low heat. Add onion, stirring occasionally until soft, about 5-10 minutes. While you wait, break down and cut the squash.*

Add the squash and stir occasionally until tender, about 10 minutes. While you wait, combine your salt and spices in a bowl.

Add the salt/spice mix and stir to coat the onions and squash. Stir for another minute or two to let the spices toast and become fragrant.

Add the lentils and stock. Increase the heat to bring the liquid to a boil, then reduce the heat to bring it to a quick simmer until the lentils are tender, about 10-15 minutes. 

Add coconut milk. Bring the liquid back to a quick simmer until it is reduced to your liking. (I like a very thick curry, so I let it go for about 10 minutes.)

Use your cooking spoon to mash some of the pumpkin chunks. They will melt into and thicken the sauce.

When the curry is at your desired thickness, turn off the heat and add in the kale. The heat of the curry will be enough to wilt it and keep it tender.

Serve over rice topped with cashews and cilantro.


Notes

*An easy and safe way to break down a kabocha squash:

  1. Cut it down the middle from the top down.
  2. Scoop out the seeds with a spoon.
  3. Lay each half flat side down. Using a sharp chef’s knife, peel off the tough skin by cutting down and away from you. Peelers will take a long time and will more likely lead to a bandaid later 😉 

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