Acorn Squash Curry
When stuffed Acorn Squash no longer excites your taste buds...reach for these few spices and lentils for a savory, tangy delight!
Equipment
- Oven
- Stove
Ingredients
Roasted Acorn Squash:
- 2 Acorn Squash (halved, seeds removed, sliced)
- 1/4 Cup EVOO
- 2 tsp Smoked Paprika
- 2 tsp Garlic Powder
- 1 tsp Turmeric
- Salt/Pepper
Crispy Chickpeas (Optional):
- 1 15oz Can Chickpeas (rinsed)
Curry:
- EVOO
- 3 cloves Garlic (chopped)
- 2 inch cube Ginger (fresh; peeled & chopped)
- 1 large Shallot (halved & thinly sliced)
- 3 Tbsp Red Curry Paste
- 1 Cup Red Lentils
- 4 Cups Vegetable Broth
- 2 Tbsp Tamari
- 1 Tbsp Rice Vinegar
- 2 Tbsp Peanut Butter (smooth)
- 1 15oz can Light Coconut Milk
- 3 Handfuls Spinach
- 2 Handfuls Cilantro (finely chopped)
- 1 Lime (juiced)
Rice:
- 1½ Cups Basmati Rice
- 3 Cups Water
Instructions
Roasted Acorn Squash:
- Preheat oven to 400°F.
- Cut the squash in half and remove the seeds with a spoon. Then cut halves into slices - thicker rather than thinner.
- Add the remaining ingredients to a bowl and toss in the squash until fully coated.
- Line a baking sheet with aluminum foil and lay squash onto pan. One even layer, no overlapping.
- Roast for 40 minutes - checking and flipping squash half way.
Crispy Chickpeas (Optional):
- Using the same oil and spice bowl as the squash, toss in the rinsed chickpeas and coat.
- Line a baking sheet with aluminum foil and add chickpeas.
- Roast for about 30 minutes or until crispy - checking and tossing half way.
Curry:
- In a large saucepan (you will be adding all of the ingredients over time) heat oil over medium heat. Add garlic, ginger and shallot and cook until fragrant and soft.
- Add in curry paste and stir for a few minutes.
- Add in lentils, broth, tamari, rice vinegar and peanut butter. Reduce heat slightly and let simmer for 20 minutes or until lentils are cooked.
Rice:
- Add rice and water to a saucepan. Bring to a boil and then reduce to a simmer. Cook for ~10-12 minutes or until water is gone.
Back to the Curry:
- Add in coconut milk, spinach, cilantro and lime juice. Cook until greens are wilted.