Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, vegan kabocha squash & lentil curry. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really 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 on earth. It is appreciated by millions daily. It’s easy, it is quick, it tastes yummy. They are nice and they look fantastic. Vegan Kabocha Squash & Lentil Curry is something which I have loved my entire life.
To begin with this recipe, we must prepare a few ingredients. You can cook 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:
- Prepare 1/4 Kabocha squash
- Take 200 ml Lentils
- Take 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)
- Get 1 tbsp Olive oil
- Make ready 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.
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.
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 is going to wrap this up with this special food vegan kabocha squash & lentil curry recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
