Vegan Kabocha Squash & Lentil Curry

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, vegan kabocha squash & lentil curry. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Vegan Kabocha Squash & Lentil Curry is one of the most popular of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look wonderful. Vegan Kabocha Squash & Lentil Curry is something that I have loved my whole life.

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. Kabocha has a lower water content than most squash and the thin green outer skin is edible. Hand-hammered knife by Shun Kabocha squash (also called Japanese pumpkin) is, in a word, incredible.

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

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

And since my Thai Butternut Squash Chickpea Curry from earlier this year has been so popular, I was inspired to make a similar curry but using kabocha squash. 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.

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.

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. These vegan kabocha squash muffins are made from Japanese pumpkin which is starchy and sweet.

So that’s going to wrap this up for this special food vegan kabocha squash & lentil curry recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!