Red lentils and Kabocha squash in peanut sauce
Creamy, fresh and spicy curry to cheer you up when it’s not enough sunshine outside!
- 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.
Notes
You can start with less vegetable stock. Add more to reach desired consistency.
Feel free to use different kind 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
Keywords: Kabocha squash, pumpkin, red lentils, lentils, curry, Thai, peanut sauce, vegan, vegetarian, gluten-free, spicy