Red lentils and Kabocha squash in peanut sauce

Anastasia

6 years ago

I’m 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 this time I wanted something different.

Few days ago I bought Kabocha squash for a risotto, which recipe I’m going to develop a bit more. It has such a fresh flavor that 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 oil of your choice (I prefer coconut). Add minced garlic, ginger, chili 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!

Red lentils and Kabocha squash in peanut sauce

Creamy, fresh and spicy curry to cheer you up when it’s not enough sunshine outside!

Author: Anastasia
Prep Time: 10 min
Cook Time: 35 min
Total Time: 45 minutes
Yield: 4 servings
Category: Main course
Method: Stovetop
Cuisine: Thai, Vegan, Vegetarian

Ingredients

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 meadium heat. Sweat onions in oil of your choice (I prefer coconut). Add garlic, ginger, chili 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.