Vegan Kabocha Squash & Lentil Curry

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, vegan kabocha squash & lentil curry. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Vegan Kabocha Squash & Lentil Curry is one of the most popular of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. Vegan Kabocha Squash & Lentil Curry is something which I’ve loved my entire life. They’re fine and they look wonderful.

Stock tools & supplies for your garden. Free UK delivery on eligible orders! Check Out Kabocha Squash On eBay. Kabocha squash, also known as Japanese pumpkin, has a firm green skin and a bright orange flesh.

To begin with this recipe, we have to prepare a few components. You can have vegan kabocha squash & lentil curry using 7 ingredients and 3 steps. Here is how you cook that.

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The ingredients needed to make Vegan Kabocha Squash & Lentil Curry:
  1. Make ready 1⁄4 Kabocha squash
  2. Make ready 200 ml Lentils
  3. Take 400 ml Clean water
  4. Make ready 1 tbsp Japanese dashi powder
  5. Take 1 tbsp Curry powder (a ratio of 3 parts coriander to 2 parts cumin to 1 part turmeric and cinnamon)
  6. Take 1 tbsp Olive oil
  7. Get 1 bunch Greens (mulūkhīya)

Place the kabocha squash flesh in a blender and add ½ cup water (or vegetable broth) and puree until very smooth. While the kabocha squash is roasting, prepare the rest of the ingredients. Remove the squash from the oven and fill with the vegetable mixture. Top with cheese or dairy-free cheese (for a vegan stuffed kabocha squash).

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Instructions to make Vegan Kabocha Squash & Lentil Curry:
  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.

Remove the squash from the oven and fill with the vegetable mixture. Top with cheese or dairy-free cheese (for a vegan stuffed kabocha squash). 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.

So that is going to wrap it up with this exceptional food vegan kabocha squash & lentil curry recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!