Hey everyone, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, vegan kabocha squash & lentil curry. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
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). Kabocha squash (also called Japanese pumpkin) is, in a word, incredible. It's lightly sweet and smooth, and it tastes very similar to both pumpkin and sweet potatoes.
Vegan Kabocha Squash & Lentil Curry is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It is simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. Vegan Kabocha Squash & Lentil Curry is something that I have loved my entire life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook vegan kabocha squash & lentil curry using 7 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Vegan Kabocha Squash & Lentil Curry:
- Take 1/4 Kabocha squash
- Prepare 200 ml Lentils
- Prepare 400 ml Clean water
- Prepare 1 tbsp Japanese dashi powder
- Take 1 tbsp Curry powder (a ratio of 3 parts coriander to 2 parts cumin to 1 part turmeric and cinnamon)
- Prepare 1 tbsp Olive oil
- Get 1 bunch Greens (mulūkhīya)
Hand-hammered knife by Shun Cut the kabocha squash in half and scoop out the seeds. Discard the seeds or set them aside for roasting. Slice the squash into wedges and transfer them to the prepared baking sheet cut side up. Kabocha squash is also known as Japanese pumpkin.
Instructions 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.
Slice the squash into wedges and transfer them to the prepared baking sheet cut side up. Kabocha squash is also known as Japanese pumpkin. This roasted kabocha squash soup also known as vegan Japanese pumpkin soup is soothing and comforting on a cold fall day. The taste is creamy, nutty, and naturally sweet and its texture is so smooth and silky! It's the perfect bowl of soup for this time of year!
So that is going to wrap it up with this special food vegan kabocha squash & lentil curry recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
