Go Back

Creamy Kabocha Lentil Curry

This kabocha lentil curry is creamy, hearty, and so satisfying. Cashews add extra richness while the blend of spices makes it super flavorful!
PRINT
bowl of creamy kabocha curry
Prep Time:20 minutes
Cook Time:30 minutes
Servings: 4

Ingredients

Spices**

  • 1 ½ tsp cumin seeds
  • 1 tsp turmeric
  • ¾ tsp coriander powder
  • ½ tsp smoked paprika
  • ¼ tsp cayenne pepper
  • ¼ tsp cinnamon
  • ¼ tsp ground black pepper

Kabocha Cream Sauce

  • ¼ kabocha
  • ½ cup raw cashews
  • ¾ cup water

Curry

  • 2 tbsp oil
  • 1 onion diced
  • 1 celery chopped
  • 1 carrot chopped
  • 3 cloves garlic minced
  • 1 tbsp ginger minced
  • 1 large tomato diced
  • 1 cup red lentils rinsed
  • ½ tsp salt or more to taste
  • 2 cups low sodium vegetable broth**
  • 1 zucchini sliced
  • 1 cup mushrooms sliced

Garnishes

  • lemon/lime juiced
  • cilantro chopped

Instructions

  • Make the kabocha cream sauce: Peel kabocha and chop into small pieces. Steam until fork tender (about 10 minutes on the stove, 5 minutes in the microwave). You can also steam the cashews with the kabocha to soften them. Add kabocha, cashews, and water to a blender and blend until smooth. Set aside.
  • Mix spices: Add all the spices to a small bowl and mix. Set aside.
  • Saute onion, celery, and carrots: Heat oil in a large pot over medium high heat. Add onion, celery, carrots, and a pinch of salt and cook until onions turn translucent (3-5 minutes).
  • Add garlic and ginger: Add garlic and ginger and stir until fragrant, 30-60 seconds.
  • Add spices: Add the spices and stir for 30 seconds.
  • Add tomatoes: Stir in tomatoes. Add a splash of water if needed to deglaze the bottom of the pot.
  • Add lentils and broth: Add lentils and salt and stir until well distributed and coated with spices, then stir in the broth.
  • Simmer: Cover and bring to a boil, then lower heat to medium low and simmer for 10 minutes.
  • Add remaining ingredients: Stir in zucchini, mushrooms, and the kabocha cream sauce. Simmer until zucchini is just tender, about 5 minutes.
  • Season: Turn off heat and stir in lemon/lime juice to taste (start with 1 tbsp). Add more salt if desired. Garnish with cilantro just before serving.

Notes

Spices: Feel free to play around with your favorite spices/whatever you have on hand. Sometimes I like to add curry powder/garam masala in place of some of the turmeric/coriander (respectively). 
Vegetable Broth: I use Better Than Bouillon.