Monday, January 23, 2012

squash curry stew.

how many of you made new year's resolutions to:
a.) eat healthier
b.) stop buying lunch
c.) be more organized
d.) all of the above

for those of you who circled 'd', I have the one dish wonder that will keep your resolutions going strong... well beyond january.  

this is my go-to sunday stew, which I prep and portion out into tupperware at the beginning of the week.
when time is tight, these pre-portioned goodies go straight from the freezer into my bag and are thawed by lunch.  

it's delicious.  it's healthy. 
it's convenient.  it will save you money.  
squash curry stew

servings: 4
source: slightly adapted from oh she glows

the goodies:
- medium kabocha squash (japanese pumpkin squash) ~ 500 g
- 1 tsp. extra virgin olive oil
- 1 large onion, chopped
- 3 cloves of garlic, minced
- 1 tbsp. curry powder
- 1/2 tbsp. cayenne pepper *optional
- 1/2 tbsp. chili powder *optional
- 1 c. red lentils
- 1 carton low sodium broth
- 2 cups of greens, chopped (I use kale, de-stemmed)
- freshly grated ginger, to taste
- salt and pepper, to taste

the fun part:
1.) preheat the oven to 375 degrees.  cut the squash into 1 inch pieces, arrange on foil lined baking sheet and bake until tender, and browned slightly.  approximately 30 minutes.
2.) meanwhile, in a large pot, heat extra virgin olive oil.  add chopped onion and minced garlic and sauté for about 5 minutes over low-medium heat.
3.) stir in curry powder, cayenne and chili powder and continue to stir to prevent burning.  after a couple of minutes, add lentils and broth and bring to a boil.  reduce heat and cook for 10 minutes.
4.) stir in cooked squash and greens. cook over medium heat for 5-8 minutes.  season with salt, pepper and freshly grated ginger.

what your body will like:
1 serving = 1.5 cups
per serving: 340 calories - 49 g carbs - 3 g fat - 23 g protein - 18 g fiber

for a vegetarian dish, this is PACKED with PROTEIN! as we've discussed before, it is the winning combination of protein and fiber that will keep you fill you up and keep you satisfied for longer.


  1. Oh Hannah, you KNOW how I feel about curry! xx -b.

  2. if anything will change your mind, this will be it! I double dog dare you!!

  3. Britt, try substituting the curry with some cumin & coriander seeds...they would go great with the fresh ginger, without the curry flavor.
    Its my fault Hannah, John likes his curry eye-watering hot...kinda ruined it for B. I like it mild with coconut milk...

  4. The only curry I ever liked was made by Josephine's mom...this does sound pretty good though - especially using kale. Who knows, I may try it...but only for you ;) xx -b.

  5. I look forward to hearing about your rite-of-passage! if you don't want the spice, just leave out the cayenne and chili. the squash adds a nice sweetness too, which I'm sure you'll like!

  6. glad you love the dish as much as I love you!