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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