RECIPE | Kabocha Red Lentil Curry

As soon as I start to feel the weather change I become obsessed with all things soup, stew, curry or chili. I love a pipping hot bowl with a side of warmed bread. I mean really what could be more warming and comforting? While the PNW can’t hold a candle to Vermont/New England in the Fall it still does a pretty good job of charming me. If you can’t tell Fall is my favorite season-side note do you say Fall or Autumn?

Red Lentil Kabocha Curry

Lately I have been whipping up a number of tasty bowls of goodness. My most recent creation was my Kabocha Red Lentil Curry. Seriously this recipe is so good and incredibly easy. It’s filling and nourishing and paired with some warmed naan bread it is a perfect meal.

Kabocha Red Lentil Curry
Serves 6
Write a review
  1. 1 tablespoon olive oil
  2. 1 medium onion, diced
  3. 2 garlic cloves, minced
  4. 1 tablespoon curry powder
  5. 1 teaspoon salt
  6. 1/2 teaspoon pepper
  7. 4 cups diced kabocha squash
  8. 1 cup dried red lentils
  9. 4 cup water
  10. 1-15oz can lite coconut milk
  11. 1 teaspoon ume plum vinegar
  1. Heat the oil over medium-high heat in a medium heavy bottom pot. Add the onion and cook for 5-7 minutes until soft.
  2. Stir in the garlic, curry powder, salt and pepper; cook for 30 seconds.
  3. Add the kabocha, red lentils and water; stir to combine.
  4. Bring to a boil, reduce to a simmer and cover; cook for 30-40 minutes until kabocha is tender.
  5. Stir in coconut milk and ume vinegar.
  6. Taste and season with more salt and pepper if desired.
Naturally Lindsay
Besides drowning ourselves in warm bowls of soup (and the like) we have also been enjoying a number of Fall activities including evening walks down leaf covered path ways, a trip to the pumpkin patch and of course pumpkin decorating (I made a pretty awesome gold glittered pumpkin).



How have you been enjoying the season? This coming weekend we have our annual pumpkin beer tasting and I can’t wait!

Leave a Reply