Vegan Kabocha Squash & Lentil Curry
Vegan Kabocha Squash & Lentil Curry

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, vegan kabocha squash & lentil curry. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

The only all glass fermented kombucha to prevent plastic & metal leaching. 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. It should feel heavier than you expect when you pick it up.

Vegan Kabocha Squash & Lentil Curry is one of the most well liked of recent trending meals on earth. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions daily. Vegan Kabocha Squash & Lentil Curry is something that I have loved my entire life. They are nice and they look wonderful.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook vegan kabocha squash & lentil curry using 7 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Vegan Kabocha Squash & Lentil Curry:
  1. Take 1/4 Kabocha squash
  2. Take 200 ml Lentils
  3. Make ready 400 ml Clean water
  4. Take 1 tbsp Japanese dashi powder
  5. Take 1 tbsp Curry powder (a ratio of 3 parts coriander to 2 parts cumin to 1 part turmeric and cinnamon)
  6. Take 1 tbsp Olive oil
  7. Get 1 bunch Greens (mulūkhīya)

These vegan kabocha squash muffins are made from Japanese pumpkin which is starchy and sweet. No butter or eggs are used, but it's fluffy, moist and super easy to make. Have you ever tried Japanese pumpkin, kabocha? It's our staple vegetable, which is cooked in various ways.

Instructions to make Vegan Kabocha Squash & Lentil Curry:
  1. 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.
  2. 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.
  3. 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.

Have you ever tried Japanese pumpkin, kabocha? It's our staple vegetable, which is cooked in various ways. 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.

So that is going to wrap this up for this special food vegan kabocha squash & lentil curry recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!