The transition to fall leaves many of us craving warm, aromatic comfort foods: for myself, I tend towards hearty soups, chili & curries….
There is a common misconception that comfort food = unhealthy. NOT the case with this enticing, yet subtle coconut curry. Heaps of vegetables, protein & fiber-rich lentils, and fresh cilantro. It's super easy to make, especially with kabocha squash which doesn’t require you to remove the peel b/c it is 100% edible!
Perfect for whipping up on a Sunday for meal prep and lunches for the week ahead. This recipe makes 8 servings (about 1 cup each). Enjoy on its own or serve with rice & sliced avocados if you’re craving a little more sustenance.
PREHEAT oven to 400F. Toss squash in olive oil and ½ Tbsp of the ginger, cumin & turmeric (saving the remainder for later) + cinnamon. Spread evenly over a baking dish lined w/ parchment paper & roast in the oven x 30min, taking it out halfway thru to stir the squash around. Remove from oven (a fork should easily pierce thru the flesh of the squash) and set aside.
HEAT COCONUT OIL over medium-high heat in a large pot. Sauté the remainder of the ginger, cumin & turmeric with the bell pepper for 4-5min until fragrant. Add the lentils, tomatoes, coconut milk & water. Bring this to a boil, then allow it to simmer for 10min.
NEXT, add the squash & simmer another 10min, or until the lentils are cooked through.
REMOVE from the heat. Add the cilantro, lemon, maple syrup & sea salt. (I know you wouldn’t typically think to add maple syrup to a curry, but it helps balance the flavour of the tomato with the other spices. You could substitute honey or coconut sugar in lieu of the maple, if needed.)
SERVE INTO BOWLS and enjoy on its own or over a bed of wild rice or quinoa.