Kabocha Squash and Red Lentil Curry (V, GF)

photo of kabocha squash-red lentil curry in white bowl on purple placemat on the dinner table

Community cookoffs are a delicious way to bring people together!

It’s almost time again for the Austin Food Blogger Alliance (AFBA) Annual Community Cookoff! This year’s theme is “Oodles of Noodles” and will be held on Sunday, September 23, 2018 from 2-4 pm at the Brew & Brew. It will be a celebration of carbs and the recipes of many chefs working hard to please your palate!

This year’s cookoff motivated me to post about last year’s AFBA 2017 Collossal Curry Cookoff. As a brand new member of the AFBA, I decided to enter my Kabocha Squash and Red Lentil Curry in the cookoff. I was a bit scared, but I thought it would be a good way to meet my fellow AFBA members and showcase the type of food that I cook.

Curries don’t have to be hot to be flavorful, aromatic, and delicious!

I was excited for people to try my vegan curry which was not at all hot and spicy. I wanted to make the curry flavorful (with sweet kabocha squash, fennel, sweet potato, and curry leaves) and spicy rather than hot (with ginger, garlic, turmeric, coriander, cumin, and cinnamon). I also used red lentils to give the curry great body, flavor, and texture. Yum!

fresh ginger and bowl of spices for Kabocha Squash and Red Lentil Curry

Kabocha Squash and Red Lentil Curry (V, GF)
 
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Author:
Serves: 2 quarts
Ingredients
  • 1 cup red lentils
  • 3 tablespoons unrefined coconut oil
  • 1 cup sweet onion, finely diced
  • ½ cup carrot, finely diced
  • ½ cup celery, finely diced
  • 2 fronds fresh curry leaves, chiffonade or 1 bay leaf
  • 1 tablespoon fresh ginger, grated
  • 2 cloves garlic, minced
  • ½ teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • ¼ tsp cinnamon powder
  • 1 cup sweet potato, small dice
  • 1 cup fennel bulb, small dice
  • 2 cups kabocha or butternut squash, small dice
  • 1 cup zucchini, small dice
  • 1 teaspoon sea salt
  • ⅛ teaspoon black pepper
  • 1 can full-fat coconut milk
  • 2 cups filtered or spring water
  • 1 teaspoon tamari, or to taste (optional)
  • 1 teaspoon ume plum vinegar, or to taste (optional)
  • ¼ cup fresh cilantro leaves, chopped
  • ¼ cup fresh basil, chiffonade
  • lemon or lime wedges, for garnish
Instructions
  1. Rinse red lentils several times and soak in a bowl with water for about an hour.
  2. Heat heavy-bottomed soup pot on medium heat. When hot, add coconut oil, onion, and pinch of sea salt. Sauté on medium heat until soft.
  3. Add the carrot, celery, curry leaves or bay leaf, ginger, and garlic and sauté on medium heat for 3-4 minutes. Stir in powdered spices.
  4. Add the chopped sweet potato, fennel, squash, zucchini, salt, and pepper. Sauté for 4 minutes.
  5. Drain red lentils and add them to the vegetable sauté. Add water, bring to a boil, then turn to low and simmer until lentils and vegetables are soft, about 20 minutes.
  6. Stir in coconut milk. Season with tamari and ume vinegar (or sea salt). Heat until simmering.
  7. Add fresh herbs and turn off heat.
  8. Serve on top of rice with a squeeze of lemon or lime juice.

3rd place finish!

After a few hours of curry tasting and ballot casting, I was thrilled to get a 3rd place finish, and went home with various gift cards and goodies from local businesses. It ended up being such a fun day!

I hope you’ll try making this recipe when you are in the mood for something sweet, savory, and nourishing. It is delicious with basmati rice and a crisp green side salad. I also add baby spinach when warming up leftovers to give it some freshness.

Sign up for this year’s cookoff!

And by the way, get your tickets here for the 2018 AFBA Oodles of Noodles cookoff on September 23rd. It will be an experience to remember!

Please let me know if you’d like to chat about on-demand cooking lessons, corporate team building, dinner parties, or yoga retreat catering.

Macrobiotic-Style Giant Peruvian Lima Beans

The macrobiotic way of making beans involves washing, sorting, and soaking dry beans, cooking slowly with kombu until soft, then seasoning with sea salt and sauteed vegetables (if desired) and simmering a while longer. These steps ensure that your beans will be soft, flavorful, and digestible. Once you master this technique, you can make any kind of bean from scratch. Just vary your seasonings depending on the bean. For example, try pinto beans with garlic, onion, and cilantro, garbanzo beans with garlic and parsley, or black-eyed peas with bay leaf, onion, celery, and carrot.

Macrobiotic-Style Giant Peruvian Lima Beans
 
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Author:
Recipe type: Bean Dish
Cuisine: Macrobiotic
Serves: 6 cups
Ingredients
  • 2 cups giant Peruvian lima beans
  • spring or filtered water
  • 2 inch piece kombu
  • 4 cloves garlic, peeled
  • 1½ teaspoons sea salt
  • 1 tablespoon fresh Italian parsley, finely chopped (optional)
  • 1 tablespoon red bell pepper, finely chopped (optional)
  • zest of ½ lemon (optional)
Instructions
  1. Sort through beans, 1 cup at a time on a large plate, Discard any pebbles, broken beans, or other debris. Rinse beans and drain into a colander.
  2. Place rinsed beans in a large bowl and cover with at least 2 inches of spring or filtered water. Let soak for 6-12 hours (or overnight).
  3. Drain water from soaked beans and place in heavy-bottomed pot with enough water to cover beans by 1-2 inches.
  4. Bring beans to a boil. Let simmer uncovered for about 10-15 minutes and skimming foam that comes to the surface with a fine mesh skimmer.
  5. Add kombu and garlic, turn heat to low, and put lid on pot. Leave lid cracked a little so that the pot does not boil over. Periodically check the water level to make sure beans do not cook dry. More water should be added as needed to keep water just above the level of the beans.
  6. Cook beans for about 60-90 minutes, or until soft throughout.
  7. Add sea salt and simmer another 10 minutes.
  8. Serve in a bowl garnished with parsley, red bell pepper, and lemon zest, if desired.
Variations
  1. Add sautéed onion to the beans during the last 30 minutes or so of cooking.
  2. Pressure cook beans for creamier consistency.
Notes
  1. Serve with corn polenta and homemade pesto.

 

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