Kabocha Squash and Lentil Curry
This is a hearty and flavorful curry that's perfect for a cold night. The kabocha squash adds a sweet and nutty flavor, while the lentils provide a boost of protein and fiber. The curry is also packed with spices, which give it a warm and inviting aroma.
I first had this curry at a restaurant in San Francisco's Mission District. I was immediately hooked on the rich flavors and the creamy texture of the squash. I asked the chef for the recipe, and he was kind enough to share it with me. I've been making this curry ever since, and it's become a favorite of mine and my family. I hope you enjoy it as much as we do!
Kabocha Squash and Lentil Curry Kabocha Squash and Lentil Curry Kabocha Squash and Lentil Curry Kabocha Squash and Lentil Curry
Prep time: 15 | Cook time: 30 | Serves: 4
Ingredients
  • 1 kabocha squash, peeled and cubed
  • 1 cup green lentils, picked over and rinsed
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper
  • 1 cup vegetable broth
Instructions
  1. In a large pot or Dutch oven, heat a little bit of oil over medium heat.
  2. Add the onion and garlic and cook until softened.
  3. Add the cumin, turmeric, cayenne pepper, and salt to taste, and cook for 1 minute more.
  4. Add the kabocha squash and lentils and cook for 2 minutes, stirring occasionally.
  5. Add the vegetable broth, bring to a boil, then reduce heat and simmer for 20 minutes, or until the lentils are tender.
  6. Serve over rice or your favorite grain.
Why It Works
  • The kabocha squash is a great source of beta-carotene, which is converted to vitamin A in the body. Vitamin A is essential for good vision, skin health, and immune function.
  • Lentils are a good source of protein, fiber, and iron. They're also a low-glycemic food, which means they won't cause a spike in your blood sugar levels.
  • The spices in this curry are not only flavorful, but they also have health benefits. Cumin is a good source of antioxidants, and turmeric has anti-inflammatory properties.
  • This curry is easy to make and can be tailored to your own taste preferences. You can add more or less spice, depending on how hot you like it. You can also add other vegetables, such as carrots or potatoes.
  • This curry is a great way to use up leftover squash. If you have some roasted squash on hand, you can simply add it to the curry instead of cooking it separately.