kabocha squash lentil curry

Recipe type: main

Prep time: 30 min

Total time: 45 min

Serves: 4-6

Kabocha squash or Japanese squash is prized for its sweet taste, velvety texture and amazing health benefits. It looks like a green pumpkin, with thick green skin and orange flesh. The green skin is edible when roasted or cooked. Your squash will store for about one month in a cool, dry place.

One of the essential nutrients present in kabocha squash is fiber, which will aid to the digestion process. Additionally, it is high in beta-carotene which is converted to vitamin A in the body and important for healthy skin, hair and vision.

Recipe adapted from  pinchofyum.com


2 cups dry brown lentils

1 kabocha squash – peeled and cubed

1 large onion, roughly chopped

1 tbsp butter or olive oil

1 ½ cups veggie broth

1 ½ tbsp Massamanred curry paste

2 tsp curry powder

½ tsp turmeric

1 tsp salt

½ tsp cayenne

½ cup coconut milk

2 large tomatoes, diced


Cook the lentils in a large pot of boiling water for 20-30 minutes. When the lentils are tender, drain excess water and set aside. These can be made ahead and stored in the refrigerator for one week until ready to use.

Meanwhile, prepare the squash. Cut in half, scoop out the pulp and seeds (which can be cleaned and roasted – a great snack). Remove the squash peel and chop into small pieces.

In a nonstick skillet over medium heat, sauté the chopped onion in 1 tbsp of butter or olive oil until soft. Add squash and veggie broth. Let simmer, covered 10 minutes or until the squash is softened. Transfer the entire mixture to a blender or food processor and puree until smooth. Return to the pan and add curry paste, curry powder, turmeric, salt, cayenne and coconut milk. Stir or whisk until smooth and creamy.

Add cooked lentils and tomatoes. Let simmer together for 10-20 minutes. Serve over rice. Enjoy!