Acorn Squash Curry with Lentils & Roasted Chickpeas
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
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
- Slice the acorn squash in half* and scoop out the seeds. Slice the squash into 1 inch slices, removing the stem and base. Place in a bowl and add the oil, paprika, garlic powder, turmeric and a pinch of pepper. Toss to combine. Place on one half of the baking sheet, being sure not to overlap the pieces.
- Add the chickpeas to the same bowl and add the olive oil, paprika, garlic powder and a pinch of pepper. Toss to combine. Spread out on the other half of the baking sheet. Place in the oven and bake for 20 minutes. Flip everything and cook for another 10-20 minutes or until the squash is tender.**
- Meanwhile, heat the oil in a pot over medium heat. Add the garlic, ginger and shallots. Cook down for about a minute and then add the red curry paste. Continue to cook for about 3 minutes, or until the shallots are tender.
- Add the lentils, 3 cups of broth, both soy sauces, rice vinegar and peanut butter. Bring to a boil, cover, lower heat and simmer for 20 minutes.
- Add the coconut milk, lime juice and spinach and simmer for 5 more minutes.***
- Turn off the heat and add 1/2 of the cilantro.
- Serve the curry over hot rice and top with the squash, chickpeas and more cilantro.
Video
Notes
*I left the skin on the squash - after roasting, it will be tender and totally edible.
**I only needed to roast mine for 30 minutes total. If you slice your squash too thick, you may need to cook it a little longer.
***At this point you can decide if you want to add 1 more cup of broth. I decided to add more so that the curry wouldn't be too thick.
****Nutrition info does not include the rice.
Calories: 475kcal, Carbohydrates: 42g, Protein: 15g, Fat: 30g, Saturated Fat: 15g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 11g, Sodium: 494mg, Potassium: 924mg, Fiber: 14g, Sugar: 3g, Iron: 6mg
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