Kabocha Squash and Red Lentil Curry (V, GF)

Try this coconut-based curry if you like the flavors of Indian food without the heat! Kabocha squash, red lentils, and spices such as ginger, turmeric, coriander, cumin, cinnamon, and curry leaves make this curry irresistible!

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.

Kabocha Squash and Red Lentil Curry• Cook Love Heal by Rachel Zierzow

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

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

Kabocha Squash and Red Lentil Curry (V, GF)

  • Author: Chef Rachel Z
  • Prep Time: 45 mins
  • Cook Time: 35 mins
  • Total Time: 1 hour 20 mins
  • Yield: 2 quarts 1x

Scale

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
  • 1/8 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.

Join me for a Cooking Class!

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

Questions?

Call or email me to schedule a consultation or talk about one of my services. I love meeting with people, and I’m always happy to chat!

(512) 217-1259

rachel@cookloveheal.com

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We can help each other through these trying times

Now that we are all stuck at home I am creating more ways to help you connect to the community through healthy and delicious food. Every Wednesday at noon I am doing a Facebook Live show featuring cooking demos, tips and guest chefs from around the country. You can find that on my personal facebook page facebook.com/rachel.zierzow   

I also just started a low-cost subscription called Cooking Together to help people stay healthy while we all work to get through these challenging times. One of the most important things to me is community, so more than ever I want to focus on the community side of Cook Love Heal. Find out more about it here.

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