To continue our quest to eat healthy, today I’m going to making a lentil and coconut
curry stew that will not only warm your soul during these cold winter months, but it’s
so tasty that it will be hard for you to consider it a “healthy” dish. I’m using one of
THE ingredients of 2016 - pulses. I’ll talk more about what pulses are later but before
we start, be sure to follow me on instagram at honeysucklecatering and snapchat at honeysucklebee
to see more behind the scenes snaps. So first we’re going to start by preparing the ingredients.
I’m using 2 cloves of garlic and 1 knob of fresh ginger, about 2 inches long. I'll
peel and clean them, then in my mortar and pestle i’ll just smash them together until
I get a paste, then set it aside. If you don’t have a mortar and pestle you can just mince
them finely.
Now, I’m going to prepare my kabocha squash. If you’ve never heard of a Kabocha squash.
It’s like a cross between a sweet potato and a pumpkin. It has a creamy texture and
tastes kind of like a chestnut. Nowadays you can find it at any supermarket! I’ll deseed,
peel and cut it into 1 inch chunks, and set aside about 2 cups worth. If you can’t find
a kabocha squash Butternut squash is a great substitute.
Next, I’ll chop one small onion and then I’m ready to throw everything into the pot.
In a heavy bottomed pot like this dutch oven I’ll heat up 1 tbsp of coconut oil on medium
high heat. I’ll let the oil melt then I’ll add in my onions. I’ll cook them for a few
minutes until they’re fragrant and then I’ll add in my ginger garlic paste, then
I’ll cook it together for a few more minutes. Next I’m adding in 1 ½ tbsp of curry powder,
2 tsps of brown sugar, ½ tsp cumin, and ½ tsp ground coriander then I’ll continue
cooking it until the spices open up and it smells divine.
Now, I’ll add in my kabocha squash, 1 can or 13.5 oz of coconut milk, 1 ½ cups of chicken
broth, and then I’ll just simmer it for about 10 minutes.
When the kabocha squash is soft, I’ll add in 1 cup of dry red lentils and 1 can of chickpeas,
a.k.a. garbanzo beans.
Did you know that dry legumes like red lentils, chickpeas, black beans, are called “pulses”
and are the next big superfood trend? Pulses are nutritional powerhouses, packed full of
vitamins, minerals, protein, and fiber. In fact they’re so good for you that it’s
been proven to lower blood pressure, help with heart disease, diabetes, and even lower
your cholesterol. They’re so sustainable that the United Nations has declared 2016
as the International Year of Pulses. They’re also really affordable and you can usually
find them in the bulk bins of any Supermarket. I love that they’re so versatile and they
go with every cuisine, like today where i’m making asian!
Okay, so once the lentils have finished cooking for those last 15 minutes, I’ll add 1 tsp
of kosher salt to taste, some black pepper, and a handful of another superfood, Spinach!
For 2016 my husband and I are going to incorporate more pulses into our diet. We’re taking
the “pulses pledge.” So I challenge YOU to incorporate Pulses at least once a week
into your diet and tell me how you feel. For me I feel a lot more energy and lighter and
I don’t get that afternoon slump. Let’s try to be healthy together this year and for
more healthy recipe ideas I have Homemade Kimchi, Zoodles, and Soba Stir Fry!
This stew is sooo good and so good for you! The creaminess of the squash and the texture
of the garbanzo beans and lentils really makes this unique. And I love that the coconut aroma
really comes through. This dish is also great because it’s vegan and vegetarian. That’s
so good for days when you just need a meat detox.
Thank you so much for watching and I’ll see you guys next time. Bye!!