Kabocha Squash Lentil Curry

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This time last year, I was putting together the final touches of my trip to India. I was just days away from boarding the plane to Mumbai and remember being so flippin’ scared that I was either going to die of fear en route, or get lost and never find my way home.

But I made it. I made it and I loved it, I cried for it when I came home, and I’ve never been the same since.

Overcoming such a ginormous fear helped me to prove to myself that I can do anything I put my mind to no matter how scary it is and no matter how many people advise me against it. The words I’ve come to live by since my trip, if I can do India by myself, I can do anything.

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(me enjoying a facial in Varkala with my backpacking buddies)

And, If it ‘aint Indian food, I don’t want it. For realz. I can’t get enough masala, dhal, dosa, idli, curry, or coconut in this body of mine. Hook me up to an IV and pump this girl full of lentils. Really, I wouldn’t mind in the least.

So the other day, when I was mindlessly surfing the internet with no other purpose than to drown myself in recipes, food photos and such, I happened upon a blog I’d never seen before and the post that day, written by Lindsay, was all about her love of lentils lentils. It’s rare to find someone as in love with the little gems as me, so I was instantly attracted to her blog.

All of the lentil recipes looked great, but there was one recipe that spoke to me the most… squash and lentils. So off I went to the store for a bunch of kabocha and I spent the afternoon making myself a big ‘ol batch of curry.

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Linday’s recipe calls for brown lentils and of course I have anything but brown lentils. I’ve got about 5 different green lentils, red lentils, black lentils, I have lentils coming out of my ears… but no brown lentils.

Above is an image of green lentils, and below, one of moong lentils. I chose to go with green lentils but will totally be making this recipe again with moong. They are so meaty and amazing!

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My favorite way to cook lentils is in a slow cooker. Just cover them with water and cook on high for 2 1/2 to 3 hours. Easy, mindless, and perfect every time. If you don’t have the time for that, you can cook them in a rice cooker, too!

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This curry is so simple to prepare other than the part where you have to cut up two kabocha squashes. That part sucks. I hate cutting squash and I’m sure you do too. But this recipe is worth it. Trust.

Also, I bet this recipe would work with any type of squash. Get creative!

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You’re just a hop, skip and a jump from enjoying this sweet and spicy curry all for yourself. It’s one of the best curries that’s ever come out of my kitchen, hands down. It’s vegan, gluten-free, grain-free and awesome.

I’m so very happy that the recipe makes a crap ton, too. There’s enough for at least six servings!

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Changes that I made to Lindsay’s recipe:

  • 1 cup of dry green lentils instead of 2 cups dry brown lentils
  • 1 tablespoon of coconut oil instead of 1 tablespoon of butter
  • 1 tablespoon of my homemade curry powder instead of 2 teaspoons of store-bought curry powder
  • 1 cup of canned diced tomatoes instead of fresh tomatoes

Served with a generous helping of cauliflower rice and my tummy was one happy camper yesterday!

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Psst… do you like Healthful Pursuit on Facebook? If not, you should because there’s an awesome giveaway happening over on the page for a chance to win an organic spice and oil gift basket from Mountain Rose Herbs!

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Comments | Leave Your Comment

    • If it’s not, feel free to use whatever squash they have handy. I’ll definitely be making this again but with butternut squash!

  1. You and I are riding on the same brainwaves girl, because I just made a little lentil sumthin’ sumthin’ last night! Thanks for reminding me about the kabocha squash. I haven’t had it in ages. AndI can’t believe it’s already been a year since India. Time FLIES! Can you believe how miles ahead you are now compared to before you went? Amazing!

    • Lentil sumthin’ sumthin’? Be still my heart! India… it feels like I was JUST there. I need to go back. I need to move there…. one day! Ah yes, I’m definitely living a completely different life!

    • I find it’s a love it or you hate it sorta thing. I’m definitely on the love it side of the fence! So happy that you’re getting more into the Indian spices and flavors. Goodness knows there’s a lot of it going on here! Heading over to check out your soup, sounds lovely!

    • It’s so ridiculously creamy. The squash makes it, hands down. And the cauliflower rice is so perfect with it!

    • Well, you’ve come to the right place! Hope you’re having a lovely day, ladies :)

  2. This looks BRILLIANT! I’m so glad you added the recommendation to cook the lentils in a crock pot – why didn’t I ever think of that?!? I also have lentils out the wazoo – green, red, black – but the prohibitive cooking time prevents me from enjoying them as often as I could… Because an under-cooked lentil? Blech! I also love that it makes a “crap ton” – Sounds like the perfect amount to me. Maybe I’ll try acorn squash??? Oh! Oh! And I love the idea of serving it with cauliflower rice – Now I’m hungry – Aiiieeee!!!

    • So much enthusiasm! I like it :) Crock pot bean and lentil cooking are where it’s at. I can’t tell you how many batches I’ve made in my crock pot. Thousands maybe? Heh. You’re right, undercooked lentils are totally ridiculously gross. Glad we’re on the same page about that one.

  3. I’m not sure if I would like this although I like the idea of it and love curry. It looks so simple that I have to give it a try though. Even if I didn’t love it, I’m sure I’d eat it anyway and would have a great smelling kitchen too :)

    • Oh! Well, good on you for being open to giving it a shot! Do you not enjoy squash?

  4. I have lots of lentils & 40 pounds of squash from our CSA. But, no tomatoes, yogurt or car to go to the grocery store…looks like I will be going for a walk because I must make this for dinner tonight! Thanks for sharing!
    P.S. Madras Curry Powder from http://www.silkroadspices.ca is awesome! my fave!

    • 40 pounds of squash? NICE! Thanks for the link up to the curry powder, I’m always looking for yummy new things to try out! Hope you enjoyed your walk and dinner :)

    • You and your way with words, Averie. Gosh. That’s EXACTLY what it’s like.

  5. This looks amazing!
    But I can’t have nightshades, any suggestion for a tomato substitute?
    Thanks!!!!

    • Heck ya Megan, just don’t throw them in. The curry will still rock your socks off without it. Or, you could stir in some sauteed onions (not blended) for added texture. Enjoy!

    • Oh really? They weren’t all that big in Alberta but they’re huge here in Quebec. Butter cup it up!

  6. This looks amazing. Can you believe I’ve never cooked with a kobocha squash?! That has to change! I love Lindsay’s blog so it’s fun to see how you adapted her recipe. And, yes, if you can travel abroad alone, you certainly can do anything! :)

    • It’s definitely one of the more challenging squashes to work with. I really did not enjoy peeling it! You have to try it though, it’s worth the peeling action :)

  7. I recently discovered your blog, and I love all the delicious looking recipes!! I will definitely be bookmarking this blog:)

    • Hi Kendra – thanks for stopping in and saying hello! I’m happy that you found me, too :)

    • Spicy Mama… I like that. I think I need a t-shirt that says that.

  8. I love Lindsay’s recipes, I have loved lentils all my life, and recently have been LOVING Indian flavors. This just might be my next recipe to try – thanks for sharing!

    • Oh you must try it, Kristina. I made a second batch of it tonight, it’s just THAT good!

  9. Really amazing! I added some red peppers too along with 2 whole tomatoes…so good!!!!

  10. Do you think this one would work if I just threw all the ingredients into the crockpot and left it on low for 8-10 hours? I’ll all about easy to make curry!

    • I don’t see why it wouldn’t… Maybe add a bit more liquid so that the lentils cook through. Would love to know how it goes and I’ll be sure to add a crockpot curry to the list of recipes I should come up with!

  11. You only used one cup of lentils instead of two? What could I use instead of coconut milk? Not a fan. DAng this sounds amazing! Totally gonna do it. Just made your jicama hash browns today for the second time!

  12. I love this! Its a great size for lots of frozen meals, for when you need a healthy snack to go with a salad and it tastes delicious! Awesome recipe! Thanks!!!!

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