Vegan Kabocha Squash & Lentil Curry

Name: Vegan Kabocha Squash & Lentil Curry
Cuisine: American
Ingredients: 1/4 Kabocha squash; 200 ml Lentils; 400 ml Clean water; 1 tbsp Japanese dashi powder; 1 tbsp Curry powder (a ratio of 3 parts coriander to 2 parts cumin to 1 part turmeric and cinnamon); 1 tbsp Olive oil; 1 bunch Greens (mulūkhīya)

cookpad.japan @cookpad_jp

This is one of my recipes from my mild curry series.

Store-bought curry powder is fine.
Lentils don't have to soak and boil quickly. If you're using a different type of beans, bring them to a boil before using.
Use whatever you like for the dashi and greens.
I use olive oil, since it's good at absorbing vitamins and bringing out a richer flavor. Recipe by goodaroro

This is one of my recipes from my mild curry series.

cookpad.japan @cookpad_jp

This is one of my recipes from my mild curry series.

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Ingredients

1/4Kabocha squash
200 mlLentils
400 mlClean water
1 tbspJapanese dashi powder
1 tbspCurry powder (a ratio of 3 parts coriander to 2 parts cumin to 1 part turmeric and cinnamon)
1 tbspOlive oil
1 bunchGreens (mulūkhīya)

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Steps

1

Use coriander, cumin, turmeric, and cinnamon for the curry powder. Mix beforehand in your desired combination and set aside to let the ingredients blend together.
2

Boil the cut kabocha and lentis in the water and dashi. Once it comes to a boil, skim off any scum and reduce to low heat.
3

After boiling for 10 minutes, add the curry powder, olive oil, and greens and mix. Once it comes to a boil again, it's ready to serve.