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)
 
Prep time
Cook time
Total time
 
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.

Homemade Black Beans

I love homemade beans! Making your own beans from scratch has so many advantages over the canned varieties– the taste is superior, the cost is lower, you avoid packaging waste, they are more digestible, and you can freeze leftovers to use for soups, tacos, chili, or your favorite bean recipe. You’ll have a tough time going back to the canned variety once you’ve made a batch of homemade black beans!

I recommend making one variety of beans per week. They take some time to soak and cook, so make sure to soak at least 2 cups of beans each time. You’ll be able to use beans cooked in a basic way in a variety of recipes throughout the week, and can freeze whatever you can’t use right away for future meals. We love to keep a variety of beans in the freezer (stored in quart sized freezer bags), such as black beans, pinto beans, chickpeas, and white beans to use in making refried beans, bean soups, or hummus whenever we like. What a deal!

Make sure to sort your beans before cooking them. This ensures you will not get a stray stone in your soup! You could actually break a tooth or damage a filling by biting into a tiny little stone. I like to sort about 1/2 cup beans at time on a plate with a contrasting color so it is easy to pick out broken pieces, stones, or other debris.

image of dry black beans being sorted

Soaking beans and then draining them before cooking helps decrease phytic acid by 60% (phytic acid is an anti-nutrient that decreases absorption of minerals). Skimming the foam off of beans while cooking and adding kombu and/or epazote further enhances digestibility.

image of black beans being skimmed

You may use this recipe for any type of bean, but you may wish to leave out the garlic, cumin, or cilantro for some types of beans, or depending on what you are going to do with them. Enjoy your delicious homemade beans!

Homemade Black Beans
 
Author:
Recipe type: Beans
Cuisine: Mexican
Serves: 8
Ingredients
  • 2 cups dried black beans
  • spring or filtered water
  • 1” piece of kombu
  • 1½ teaspoons unrefined sea salt
  • 1 white or yellow onion, small dice
  • 2 tablespoona olive oil
  • 2 cloves garlic, minced
  • 2 teaspoons organic ground cumin
  • ½ cup fresh cilantro leaves, chopped for garnish
Instructions
  1. Sort and wash the beans. Soak the beans in enough water to cover beans by 2-3 inches of water for 6 hours or overnight.
  2. Pour off soaking liquid. Place beans in heavy pot and add enough water to cover beans by 1-2 inches.
  3. Bring to a boil, uncovered, skimming off the foam as if forms for the first 10 minutes or so of cooking.
  4. Add kombu, and simmer for an hour (or more) or until beans are soft. You may also use a pressure cooker to save time and aid in digestibility. After skimming foam, add kombu, and place lid on pressure cooker. Bring up to pressure, then turn to low. Pressure cook for 10 minutes, then turn off heat and let come down from pressure naturally.
  5. Meanwhile, sauté the onions in separate pan with olive oil and a pinch of sea salt.
  6. Sauté until onions are soft and then add garlic cumin powder.
  7. When beans are soft, mix together the beans and sautéed onion mixture, and add sea salt. Simmer for another 15 minutes.
  8. Garnish with cilantro.
Variation
  1. Use 1 teaspoon dried epazote instead of or in addition to kombu to aid in digestibility.

 

 

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rachel@cookloveheal.com

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