Similar to the infamous Ayurvedic “cleanse & reset” recipe for kitchari, this winter curry is fantastic for refreshing the body’s digestive system with a warming, grounding “stew” that’s extremely satisfying and stabilizing. Try it for lunch a few days in a row and see how it impacts your blood sugar, hunger levels and energy!
Serves 4
1 tablespoon coconut oil or ghee
1 butternut, kabocha, or kuri winter squash, peeled (if necessary), deseeded and diced
1 large yellow onion, diced
2 cloves garlic, minced
1 thai bird chili pepper or jalapeno, finely minced
2-3 carrots, diced
1 cup red lentils
1 tsp ground turmeric
½ teaspoon black mustard seed (if available)
1 1/2 teaspoons Baharat spice-blend *(OR ¾ teaspoon coriander, ¼ teaspoon cumin, ½ teaspoon cinnamon, 1/8 teaspoon ground cloves, ¼ teaspoon ground cardamom, ¼ teaspoon cayenne pepper or Korean or Japanese red chili powder)
8 oz canned diced tomatoes
2 cups chicken or vegetable broth
1 15oz can coconut milk
1 lime, halved
Kosher salt and black pepper to taste
Serve with:
1 cup long grain white or brown basmati rice, cooked
Fresh cilantro
Lime wedges
In a heavy saucepan, saute squash, onion, garlic, chili pepper/jalapeno and carrots in coconut oil or ghee over medium heavy for 3-4 minutes. Add in lentils and spices and stir to coat vegetables. Add in tomatoes, coconut milk, broth and lime (squeeze its juice and then toss lime in while curry is cooking). Season with salt and pepper. Bring to a strong simmer, then reduce to low-medium heat. Simmer for 20-30 minutes until lentils, squash and carrots are soft. Remove lime halves and discard. Serve with rice, cilantro and additional fresh lime.
