Description
This Acorn Squash Curry with Lentils & Roasted Chickpeas is comfort in a bowl. The roasted squash is divine and the curry is perfectly spicy.
Ingredients
FOR THE ACORN SQUASH
- 1 acorn squash, washed
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon turmeric
- salt & pepper
FOR THE CHICKPEAS
- 1 15-ounce can chickpeas, drained & rinsed
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- salt & pepper
FOR THE CURRY
- 2 tablespoons olive oil
- 3 cloves garlic, diced
- 1 inch fresh ginger, peeled and diced
- 2 shallots, thinly sliced
- 2–4 tablespoons red curry paste
- 3/4 cup red lentils, dry
- 3–4 cups low sodium vegetable broth
- 1 tablespoon low sodium soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons unsalted peanut butter
- 1 15-ounce can coconut milk
- 1 lime, juiced
- 3 large handfuls spinach, roughly chopped
- 1 bunch cilantro, chopped, separated
- cooked rice, for serving
Instructions
1. Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
2. Slice the acorn squash in half and scoop out the seeds. Slice into 1 inch slices, removing the stem and base. Place in a bowl and add oil, paprika, garlic powder, turmeric, and a pinch of pepper. Toss to combine and place on half of the baking sheet, without overlapping.
3. Add chickpeas to the same bowl, add olive oil, paprika, garlic powder, and pepper. Toss and spread on the other half of the baking sheet. Bake for 20 minutes, flip everything, and bake another 10-20 minutes or until squash is tender.
4. Meanwhile, heat oil in a pot over medium heat. Add garlic, ginger, and shallots. Cook for about a minute, then add red curry paste. Cook for 3 minutes or until shallots are tender.
5. Add lentils, 3 cups of broth, both soy sauces, rice vinegar, and peanut butter. Bring to a boil, cover, reduce heat, and simmer for 20 minutes.
6. Add coconut milk, lime juice, and spinach. Simmer for 5 more minutes.
7. Turn off the heat and stir in half the cilantro.
8. Serve curry over hot rice and top with squash, chickpeas, and more cilantro.
Notes
I left the skin on the squash – after roasting, it becomes tender and totally edible.
If you slice your squash too thick, you may need to cook it a little longer than 30 minutes.
You can add 1 more cup of broth at the end if you prefer a thinner curry.
Nutrition info does not include rice.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop, Roasting
- Cuisine: Asian
Nutrition
- Serving Size: 1
- Calories: 475
- Fat: 30g
- Carbohydrates: 42g
- Protein: 15g