Kabocha Squash, Lentil and Coconut Stew
Recipe type: Main Dish
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 tablespoons olive oil
  • 1 cup red lentils, rinsed and drained
  • 1 ½ cup chopped yellow onion
  • 2 ½ cups roasted kabocha squash, cubed
  • 1 Roma tomato, seeded and diced
  • 1 carrot, diced
  • 1 granny smith apple, peeled and diced
  • ½ cup dried shredded coconut (I used Bob’s Red Mill Flaked Unsweetened Coconut)
  • ½ teaspoon turmeric
  • ½ teaspoon ground roasted cumin
  • 4 cups water, vegetable or chicken stock
  • 1 tablespoon canola oil
  • 1 teaspoon yellow mustard seeds
  • 1 teaspoon whole coriander seeds
  • ¼ teaspoon crushed red pepper flakes
  • 1 clove garlic, minced
  • 1½ teaspoons kosher salt
  • 1 tablespoon honey (optional)
  • 1 lime, juiced
  • ½ cup minced fresh cilantro leaves
  1. I pre-roasted my squash and saved it in the freezer in about 2 cup batches.
  2. Peel and dice carrot, apple and onion.
  3. Cut and seed tomato, dice
  1. Heat olive oil in a large 4-6 qt pot over medium high, add onion, carrot and apple. Cook for 5 minutes until softened.
  2. Add lentils, squash to pot, sprinkle in turmeric and roasted cumin, stir to combine.
  3. Add carrot, onion, apple and coconut and cook with lentil mixture for about a minute, stirring occasionally.
  4. Cover with liquid and bring to a low boil. Cover and cook for 20 minutes, stir periodically to avoid sticking on the bottom of your pot.
  5. Remove cover and cook another 10 minutes.
  6. Temper spices in a small skillet by heating 1 tablespoon canola oil until shimmering. Add in mustard and coriander seeds to hot pan, heat until they pop. Quickly add in red pepper flakes, garlic and salt and cook briefly 10-15 seconds.
  7. Add hot spices and oil to stew pot and take one ladle of stew mixture back into skillet to gather all the remaining spice flavors (this will sizzle and spit, but that’s ok) Re-incorporate back into the stew mixture, stir to blend. Remove from heat.
  8. Stir in cilantro, reserve extra for sprinkling on top.
  9. Serve in bowls with a squirt of lime juice and a tiny drizzle of honey
Adjust the amount of red pepper flakes to suit your heat tolerances and taste the stew before serving to see if it needs more salt. I thought with the Kabocha squash it was sweet enough without the honey, but it is a nice option. Do not miss out on the bit of lime juice though, great extra pop of flavor.
Recipe by What about the food? at https://whataboutthefood.com/kabocha-squash-lentil-and-coconut-stew/