I’ve been back on my meal prepping kick lately – I’m working on building more muscle and leaning out a bit, so it’s nice to have a fridge full of healthy options to fuel my workouts. I’ve been asked to blog some of my recipes, so I thought this would be a nice one to share – it’s vegan, gluten-free and packed with fiber. The flavors came together so well that you’d never guess that I came up with this on the fly and later had to backtrack to list the ingredients after throwing them together!
My original plan was to make dahl with some red lentils I picked up at Sprouts this morning, but then I noticed the kabocha squash still sitting on my counter from last week. I’m a huge fan of kabocha squash – it’s so tender and creamy and its sweetness works beautifully in curry. I grabbed a can of chickpeas from the pantry and a bunch of kale from the fridge and bam! Curry with very little time or effort.
This made six 1-cup servings, one of which was promptly eaten as I packed away the rest.
1.5 cups vegetable broth
1 kabocha squash (also known as Japanese pumpkin), peeled and diced (if you cannot find kabocha squash, pumpkin would also work nicely in this)
1 cup red lentils, cooked and drained (I boil a big batch for 10 minutes, then drain and freeze the leftovers in a muffin tin for 1/2 cup servings to add to future recipes)
1 15.5oz can chickpeas (garbanzo beans)
2 cups curly kale, torn into small pieces
Mochi curry powder to taste (I use a LOT so I don’t want to micromanage your spice rack, but I’d suggest a couple of teaspoons to start out)
Simmer squash in broth over medium heat in a covered nonstick skillet until tender (took about 10 minutes, so lentils and squash were done around the same time).** Add lentils and chickpeas and simmer for a few more minutes, then add the kale and simmer until barely wilted. Season with curry powder (I like mochi curry powder best with kabocha but any variety will do), simmer for another 2-3 minutes and serve.
** Note: for a creamier sauce, you can hit the squash with a stick blender or mash part of it with a fork to break it down a bit more, but as it simmers it’ll soften enough to add creaminess without this being a vital step.
According to MyFitnessPal, each 1-cup serving contains 254 calories, 2.3 grams of fat, 44.9 grams of carbs, 15.1 grams of protein and 14.4 grams of fiber.
I plan to make this squash recipe. Sounds delish!
Also would like to attend your FUMC class next month. How long are the sessions?
Thank you! Let me know how you like it!
I would LOVE to have you in my class! It’s 6 weeks of 90 minute sessions – 45 minutes of book discussion/reflection followed by 45 minutes of low impact balance& flexibility work.