Vegan Kabocha Squash & Lentil Curry

Hey everyone, it’s Jim, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, vegan kabocha squash & lentil curry. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Stock tools & supplies for your garden. Free UK delivery on eligible orders! Kabocha squash, also known as Japanese pumpkin, has a firm green skin and a bright orange flesh. When cooked this sweet flesh softens and fluffs easily and has a flavor and texture akin to a sweet potato.

Vegan Kabocha Squash & Lentil Curry is one of the most well liked of current trending meals in the world. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look fantastic. Vegan Kabocha Squash & Lentil Curry is something that I have loved my whole life.

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

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The ingredients needed to make Vegan Kabocha Squash & Lentil Curry:
  1. Make ready 1⁄4 Kabocha squash
  2. Get 200 ml Lentils
  3. Take 400 ml Clean water
  4. Take 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. Make ready 1 tbsp Olive oil
  7. Prepare 1 bunch Greens (mulūkhīya)

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. Place your Kabocha squash slices into a large bowl. Add oil, salt and pepper and mix well with your hands until slices are coated.

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Steps 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.

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. These vegan kabocha squash muffins are made from Japanese pumpkin which is starchy and sweet. No butter or eggs are used, but it's fluffy, moist and super easy to make.

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