Creamy Squash and Lentil Curry
A new favorite, this curry has a rich, decadent texture and warm flavors that are both delicious and comforting. This simple vegetarian dish can be made vegan by using vegetable broth instead of bone broth.
I generally use butternut squash puree, but any winter squash or pumpkin puree will work and each gives a unique flavor and texture to the dish.
- 2 cups or 1, 15-ounce can of chickpeas, drained
- 1 medium yellow onion, diced
- 2 medium cloves garlic, minced
- 2 cups low-sodium vegetable or chick stock
- 1 cup split red lentils, rinsed
- 1 cup winter squash or pumpkin puree
- 1 tablespoon curry powder
- 1 teaspoon quality salt + more to taste
- 3/4 cup full fat organic coconut milk in a BPA free can, ideally guar gum-free
- Vegetable peeler
- Chef's knife
- Stove top steamer (or other variety)
- Crock pot
Step 1. Prepare the squash puree
Peel, halve and de-seed the squash.
Cut into 1 inch cubes and place into a steamer.
Steam until soft, about 15-20 minutes.
Step 2. Simmer the curry
Add all ingredients except the coconut milk to a 3-quart or larger slow cooker.
Cook on low for 8 hours or in high for 4-5 hours.
Next, stir in the coconut milk and cook on low for another 30 minutes.
The curry will thicken over time.
Step 3. Serve the curry
Serve over rice, quinoa or cous cous.
Garnish with chopped cilantro and fresh lime wedges.
It is also great paired with a side of garlic green beans, steamed broccoli or sauteed spinach.
For a faster dish, this recipe can be adapted to the stovetop with great results.
Saute the onion and garlic in oil and then place the remaining ingredients (save coconut milk) into a large pot and simmer until the lentils melt completely.
Add the coconut milk and let stand to thicken for a few minutes.