Recipes
Lentil Curry Stew
This hearty vegetarian stew calls for Kabocha squash, a sweet winter squash of Japanese origin. In the summer, substitute thin-skinned summer squash like chopped zucchini; add it at the end with the lentils. Serve the stew over a bed of fluffy couscous.
Prep Time:
20 minutes
Total Time:
40 minutes
Yield:
6 Servings
Nutrition Facts
Nutrition Facts
- Calories: 320
- Total Fat: 8g
- Saturated Fat: 3g
- Sodium: 210mg
- Carbohydrate: 50g
- Fiber: 11g
- Protein: 14g
Ingredients
1 tablespoon olive oil
2 cloves garlic, minced1 (2-inch) knob of ginger, peeled and roughly chopped
1 small onion, chopped
1 ½ tablespoons curry powder
2 teaspoons brown sugar
½ teaspoon ground cumin
½ teaspoon ground coriander
2 cups peeled and diced Kabocha squash (can substitute any other winter squash)
1 (13.5-ounce) can light coconut milk
1 ½ cups vegetable broth
1 cup dried red lentils
1 (15-ounce can) chickpeas, drained and rinsed
1 packed cup baby spinach
Salt
Pepper
Instructions
- In a mortar and pestle, pound the garlic and ginger into a paste. Set aside.
- In a heavy, medium pot, heat the olive oil over medium-high heat. Add the onion and cook until fragrant, about 3 minutes. Add the ginger and garlic and cook for another minute. Next, add the curry powder, brown sugar, cumin, and coriander. Stir until combined.
- Add the squash, coconut milk, and broth; simmer for 10 minutes, or until the squash is tender. Next, add the lentils and chickpeas and simmer for another 15 minutes. Once the lentils are cooked, add the spinach. Season with salt and pepper to taste.
Recipe and photo courtesy of the American Pulse Association.
How’d it Taste?
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Jennifer says:
I’ve made this several times this winter — so delicious and comforting! I generally use butternut squash, and I’m usually too lazy to pulverize the ginger and garlic — I find the minced versions work fine for my tastes. Great with flatbread, like naan.
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Followed the recipe precisely, but only had butternut squash available to me and put on a bed of quinoa instead of couscous and it was perfect. Very flavorful and took a red pepper flakes well for a nice little heat boost. 6 servings is about what we ended up with. Thumbs up from the whole family.
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Great taste! Made with cannellini beans (had no garbanzo) otherwise mad as written. Will make again!
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Oh mercy. We made this just as written and we were amazed. It was so delicious. Just so comforting on a cold winter evening. This has made it into our regular rotation. It was simple, but oh so good. Thank you so much for this recipe!
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Thanks for your comment, Scott! So glad you loved it.
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Really good. Finally tried it this afternoon and was very pleasantly surprised!
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Yum! Served over qucinoa. I only had a little squash so I added carrots and jicama. I also added chopped celery when I added the onions.
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Looks delicious, How much is a serving ? 1/2 c OR 1 cup? Thank you
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