I’ve been craving a lot of spicy food lately. It’s getting cold outside, and I probably need some more heat. I often make Thai and Indian curries, but I wanted something different this time.
I bought Kabocha squash for a risotto a few days ago, and I will develop the recipe a bit more. It has such a fresh flavour that it shouldn’t be hidden under the layers of different spices.
So, I made it light and creamy by adding red lentils, peanut butter and fresh lime juice.
Let’s make it!
Heat a shallow pan over medium heat.
Sauté onions in the oil of your choice (I prefer coconut). Add minced garlic, ginger, chilli pepper, cumin, coriander and turmeric powder. Stir for about 30 seconds.
Add lentils, vegetable stock, Kaffir lime leaves and bring to boil. Simmer for 7-10 minutes.
Meanwhile, peel and dice Kabocha squash into 1/2-inch pieces. Add to lentils. Cook for another 20 minutes, stirring occasionally. Remove Kaffir lime leaves. Add peanut butter, lime juice, salt and pepper and stir well. Taste for seasoning. Remove from the heat and serve over steamed rice or grains of your choice.
It is so creamy! Yum!
Print
Red lentils and Kabocha squash in peanut sauce
Creamy, fresh and spicy curry to cheer you up when there’s not enough sunshine outside!
- Prep Time: 10 min
- Cook Time: 35 min
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main course
- Method: Stovetop
- Cuisine: Thai, Vegan, Vegetarian
Ingredients
Scale
- 1/2 cup red lentils
- 2 cups diced Kabocha squash
- 1 small chopped onion
- 1 minced garlic clove
- 1/2 inch of fresh ginger, minced
- 1 small minced chili pepper
- 500 ml vegetable stock*
- 1/2 tbsp ground cumin
- 1/2 tbsp ground coriander
- 1/2 tsp turmeric powder
- 3 dried Kaffir lime leaves
- 4 tbsp peanut butter
- juice of 1 lime
- salt and black pepper to taste
- oil for sautéing onion
- fresh cilantro and chopped peanuts for garnishing
Instructions
- Heat a shallow pan over medium heat. Sweat onions in the oil of your choice (I prefer coconut). Add garlic, ginger, chilli pepper, cumin, coriander and turmeric powder. Stir for about 30 seconds.
- Add lentils, vegetable stock, Kaffir lime leaves and bring to boil. Simmer for 7-10 minutes.
- Meanwhile, dice Kabocha squash into 1/2-inch pieces. Add to lentils. Cook for another 20 minutes, stirring occasionally.
- Remove Kaffir lime leaves. Add peanut butter, lime juice, salt and pepper and stir well. Taste for seasoning.
- Remove from the heat and serve over steamed rice or grains of your choice.
Notes
You can start with less vegetable stock. Add more to reach the desired consistency.
Feel free to use different kinds of winter squash or even sweet potato.
Nutrition
- Calories: 256
- Sugar: 5.8g
- Sodium: 147mg
- Fat: 12.5g
- Saturated Fat: 2.3g
- Carbohydrates: 26.9g
- Fiber: 10.4g
- Protein: 12.2g
- Cholesterol: 0mg
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