Japanese Pumpkin Lentil Curry Stew

Step 1

Pre-heat oven to 400°F

Step 2

While it's pre-heating, chop your veggies.

Step 3

Place the halved, de-seeded squash flesh-side down on a parchment covered or a re-usable baking sheet covered pan. Bake for 40-45 minutes.

Step 4

Oil-free sauté the first ingredients by heating your pot to medium heat, then adding the onion, carrots, celery and mushrooms. Let these sizzle for a few minutes, then de-glaze (un-stick) with a couple tablespoons of water. Continue to do this for about 7 minutes, de-glazing a few times as needed.

Step 5

To the pot, add the 2 minced garlic cloves and full jar of curry paste. Mix and let sauté a few minutes.

Step 6

Then add the full can of coconut milk, 2 cups of veggie broth and 2 cups of red lentils.

Step 7

Mix, bring to a boil, then let simmer for 20 minutes.

Step 8

Add chopped spinach.

Step 9

When the Kabocha Squash is done, flip the halves over to let cool for a few minutes, then scoop out the flesh with a spoon and mix it into the stew.

Step 10

Serve it up! On a bed of quinoa or brown rice with cilantro and peanuts on top!