Kabocha Squash and Red Lentil Curry (V, GF)
 
Prep time
Cook time
Total time
 
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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.
Recipe by Cook Love Heal at https://cookloveheal.com/kabocha-squash-red-lentil-curry/