Recipe: Appetizing Vegan Kabocha Squash & Lentil Curry

  • 2 min read
  • May 14, 2020

Vegan Kabocha Squash & Lentil Curry. Filled with rice, mushrooms, cranberry, and sage. This simple recipe is so delicious! This vegan stuffed kabocha squash is all my favorite things about fall and holiday cooking wrapped up into one healthy dish.

This recipe is vegetarian, but there is a simple way to make this stuffed squash vegan as well!!. If you love winter squash, you will want to check out all of my delicious Gluten Free Winter Squash recipes. I take you from appetizers to desserts with these flexible winter squash recipes. You can cook Vegan Kabocha Squash & Lentil Curry using 7 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Vegan Kabocha Squash & Lentil Curry

  1. You need 1/4 of Kabocha squash.
  2. It’s 200 ml of Lentils.
  3. Prepare 400 ml of Clean water.
  4. You need 1 tbsp of Japanese dashi powder.
  5. You need 1 tbsp of Curry powder (a ratio of 3 parts coriander to 2 parts cumin to 1 part turmeric and cinnamon).
  6. You need 1 tbsp of Olive oil.
  7. You need 1 bunch of Greens (mulūkhīya).

Place your Kabocha squash slices into a large bowl. Add oil, salt and pepper and mix well with your hands until slices are coated. Pour onto baking sheet and adjust slices so they don't overlap/touch. Line a large baking sheet with parchment paper and lay out kabocha wedges.

Vegan Kabocha Squash & Lentil Curry instructions

  1. Use coriander, cumin, turmeric, and cinnamon for the curry powder. Mix beforehand in your desired combination and set aside to let the ingredients blend together..
  2. Boil the cut kabocha and lentis in the water and dashi. Once it comes to a boil, skim off any scum and reduce to low heat..
  3. After boiling for 10 minutes, add the curry powder, olive oil, and greens and mix. Once it comes to a boil again, it's ready to serve..

Season with salt, cinnamon, sage, cayenne pepper and black pepper and drizzle with olive oil. Kabocha squash goes great in stews like Pinakbet and Ginataang Kalabasa, and soups like Nilaga. But preparing kabocha squash may not be as easy as cooking with it. Kabocha's skin could be tough even with a sharp knife. Luckily I've learned a more efficient way.

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