Name: Kabocha Squash Lentil Curry with Greens
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 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; chopped cashews; chopped cilantro

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

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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:

Cut it down the middle from the top down.
Scoop out the seeds with a spoon.
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 😉