Red Kuri with Green Lentils and Cauliflower Rice

This stew is super comforting for a cool autumn eve – with plenty of lunch leftovers. Red Kuri squash almost looks like a small pumpkin, but has a soft skin that's easier to slice open. This squash is super yummy - sweet and buttery on it's own and amplified in this seasonal stew. Serve with brown rice, quinoa, on it's own or with cauliflower rice - for energy, nutrients and bliss!

Red Kuri with Green Lentils and Cauliflower Rice

by Sarah Farsh November 3, 2018

• 1 sweet onion, minced
• 1 red kuri squash (or kamboocha squash is similar)
• 1 tbsp coconut oil
• 3 tbsp green onion, sliced
• 2 tbsp Bragg's liquid amino acid (BLAA)
• 1 tbsp fresh ginger, minced
• 1 tsp fresh ginger
• 1 tsp ginger powder
• 1 tsp cumin seeds
• 1 tbsp pumpkin maple syrup (or regular maple syrup)
• 1 can reduced fat organic coconut milk
• 2 tsp Celtic seas salt
• 1 tsp whole black peppercorn, fresh ground
• 1/2 lemon, juiced - no seeds
• 1 - 2 cups green lentils 
• Serve with: frozen cauliflower rice, frozen pease, fresh collard greens (chiffonade)

In a large soup or stew pot, dry sauté onion, then add garlic and ginger. Meanwhile, slice Kuri Squash in half and scoop out seeds and cube. You don’t need to peel Kuri or Kamboocha Squash, the skin softens and is totally edible once cooked! (If you like seeds, you can keep the ones you scooped out and bake separately on a cookie sheet as a snack!) Add cubed squash to sautéed onions and add coconut oil (or water to prevent sticking) green onions, BLAA, ginger powder, cumin seeds, maple syrup, coconut milk, salt, pepper and lemon juice. Sautéed well on medium heat for about 5 minutes. Add dried green lentils and fill pot with water so you have 1/2" - 1" of water over contents. Stir well/lightly and let simmer under medium heat until lentils are cooked - about 15min. Microwave or heat up desired amount of cauliflower rice and green peas - top with curry and garnish with fresh collard greens ribbons.