Hey everyone, it’s Jim, welcome to my recipe page. Today, we’re going to make a special dish, vegan kabocha squash & lentil curry. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
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.
Vegan Kabocha Squash & Lentil Curry is one of the most favored of current trending meals in the world. It is easy, it is quick, it tastes yummy. It is appreciated by millions daily. Vegan Kabocha Squash & Lentil Curry is something which I’ve loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients. You can have vegan kabocha squash & lentil curry using 7 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Vegan Kabocha Squash & Lentil Curry:
- Get 1/4 Kabocha squash
- Make ready 200 ml Lentils
- Get 400 ml Clean water
- Make ready 1 tbsp Japanese dashi powder
- Make ready 1 tbsp Curry powder (a ratio of 3 parts coriander to 2 parts cumin to 1 part turmeric and cinnamon)
- Take 1 tbsp Olive oil
- Get 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.
Steps to make Vegan Kabocha Squash & Lentil Curry:
- 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.
- 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.
- 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 exceptional food vegan kabocha squash & lentil curry recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
