It was pretty chilly in Oregon and I came across this wintery recipe from The New York Times’ Vegetarian Thanksgiving 2011 list. The recipe called for one large unpeeled apple and the stew turned out way too sweet. If you prefer sweeter curries or stews, follow their recipe directly. If you would like a savory stew, follow my adapted recipe below. The Curried Lentil & Squash Stew worked pretty well with rice, quinoa, savory crepes, and much more!
Curried Lentil and Squash Stew (Vegan + Gluten-Free)
Yield: 4 servings
- 2 tablespoons extra virgin olive oil
- 2 medium shallots, finely diced
- 1 carrot, diced
- 2-3 garlic cloves, minced
- 1 teaspoon fresh ginger, finely grated
- 1½ tablespoons curry powder
- 2 tablespoons tomato paste
- 1½ teaspoons sea salt
- ½ cup dried lentils (preferably brown)
- 2 ½ cups vegetable stock (Edward & Sons Non-Chick’n Bouillon)
- 2 bay leaves
- 3 cups butternut squash, peeled and cut into 1-inch cubes
- 1 russet potato, peeled and cut into 1-inch cubes
- 5 ounces baby spinach
- Salt and dried chili flakes to taste
In a large pot, heat oil over medium-high heat, and sauté shallot and carrot until almost soft, about 5-7 minutes. Add garlic, ginger, curry, tomato paste, and salt, and let cook 1 minute until fragrant. Add squash and potatoes and cook for another 1-2 minutes.
Stir in lentils, broth and bay leaves. Bring to boil, cover and simmer for an hour until vegetables and lentils are tender. Add more broth if you like a thinner stew. Remove lid and bay leaves. Stir in spinach until wilted. Add salt and dried chili flakes to taste and serve.
Vegetable variations: Add diced eggplants, snow peas, and other vegetables, but don’t add too much since the stew is not that saucy.