This Potato-Squash Curry is full of warming spices that will help your health, and please your tastebuds! It has a base of red lentils, and a variety of texture provided by the potatoes, squash and kale. It’s FULL of nutrition and flavour, and even though the ingredient list looks long it’s mostly spices. This is very easy to make – most of the cooking time is hands-off time on the stove. I served it with quinoa (with some hemp hearts mixed in), some mango chutney and lemon preserves (there is a link in the recipe to a HOW TO lemon preserve if you’re interested).
- 1 ½ tsp black mustard seeds
- 1 ½ tsp coriander seeds
- 1 tbsp + 1 tsp ground cumin
- 1 ½ tsp ground turmeric
- 1 tbsp garam masala
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 tbsp fresh ginger, minced
- 1 ½ tbsp curry paste
- 2 cups water
- 1 ½ cups dry red lentils, rinsed and drained
- 1-796 can sodium-free diced tomatoes
- 3 medium potatoes, diced
- 2 cups squash, diced*
- 1 ½ tsp salt/alternative (or to taste)
- ¼ tsp ground black pepper
- ½ tbsp lemon juice
- 1 tsp cinnamon
- 1 tbsp date or coconut sugar (optional)
- 5 leaves lacinato (dinosaur) kale, cut into fine shreds
*I used delicata squash here and left the skin on, but acorn or butternut squash (peeled) would also work well here.
- Lightly grind/crush the black mustard seeds and coriander seeds. Measure all the spices to the garam masala into a small bowl and prep all your other ingredients so you have them ready to go in the pot.
- Heat a large pot over medium heat on the stove, and once it’s hot add the spices. Toast until the spices begin to smell fragrant, tossing/stirring frequently (watch them closely at this point so they don’t burn, and reduce the heat slightly if your stove tends to run hot). Add chopped onion and mix well with the spices. Cook for a couple of minutes, until the onions begin to release some water and are becoming translucent. (Note that you can add a couple of tablespoons of water if anything looks like it’s starting to burn).
- Add garlic, ginger and curry paste and mix everything together well. Again, add some water to keep things from burning/sticking if necessary.
- Now add the water, lentils and tomatoes and give things another good stir. Add the potatoes, and squash and turn up the heat to bring everything to a boil. Add salt/alternative and pepper.
- Turn heat to low/med-low and let the curry cook for 25 minutes, stirring occasionally.
- Stir in the lemon juice, cinnamon, date/coconut sugar (optional) and kale, and cook for another 5-10 minutes, until the kale is wilted and all the vegetables are soft and the lentils are completely cooked.
- Taste and adjust spices, lemon juice and salt/pepper if necessary.
- Serve hot with quinoa or brown rice and chutney.
- I added a tbsp of hemp hearts to 2 cups of quinoa to add a bit more of a nutty flavour, and a protein & omega 3 boost
- Serve with pickled onions or preserved lemons – I served with preserved lemons and it was LOVELY (here’s how to make preserved lemons if you’d like to give it a go: https://www.simplyrecipes.com/recipes/how_to_make_preserved_lemons/