It might have something to do with the fact that it’s the most readily available vegetable in the Philippines that comes closest to resembling a sweet potato and a pumpkin. And when I think of sweet potatoes and pumpkins, I think of dreams coming true. comment icon 99 more comments Honestly, I am kind of shy about sharing this recipe. Yellowy squash lentil curry is not, um, pretty, really. But here’s the thing – it’s divine. And easy. And healthy! I couldn’t NOT give it to you. That would be like lying considering that this is what I’ve been eating for the last one thousand days. It’s so, so good. Indian-inspired comfort food with a little bit of spicy and a lot of creamy. First, cut and peel your squash. This is how I do it. Secondly, cook your lentils. You can totally do this ahead of time and store them in the fridge. Simmer your squash with a roughly chopped onion in vegetable broth and get intoxicated from the cozy smell. Run through the blender and return to the pan. Hello gorgeous, creamy, and smooth. Add the spices, curry paste, coconut milk and the lentils and let it all get comfy in the pan for a little bit. Time = flavor. After all that to-do about the lentils not being very pretty, it turns out that my favorite pictures of this dish were the ones with no extra props or garnishes. Just regular squash lentil curry. Go figure. Sometimes I add tomatoes and rice to the pan because sometimes things are better when they’re all mixed together. Good grief, I just love this stuff. And hi, I’m from Minnesota and I say things like good grief. UPDATE. For all my blended stuff these days, I always have the best results with my new Blendtec Designer Series Blender. If you’re in the market for a new grown up blender, this has your name all over it. Disclaimer: this post contains affiliate links. 4.9 from 25 reviews
