Idy's Kabocha squash and lentil stew

Prepared by Idy Keeler for March gathering

This dish is a Filipino-Indian Fusion. I ate the Filipino version all my life and have always loved it. http://wanderingchopsticks.blogspot.com/2008/02/ginataang-kalabasa-at-sitaw-filipino.html

The Filipino “Squash and long green beans with coconut milk “ usually calls for meat like pork, shrimp, chicken, and has seasonings like fish sauce and fish paste. It's tastes so good but we don't use fish sauce and fish paste anymore nor shrimp and pork. I've learned to make it vegetarian and I don't miss the meat taste. Indians have one of the most tasty , hearty high protein vegetarian cuisine that I know of, and they do combine a lot of beans with vegetables. That's where the lentils come in. The lentils give it a thicker texture and complement the sweetness of the kabocha squash. Green beans is the other alternative to lentils.

A lot of times, I add half a pound of grass fed ground beef when I saute the garlic and onions. It is not necessary though. The vegetarian version is just as tasty. We eat this dish over rice or as a savory crepe filling. For a crepe filling, I like adding grassfed beef and no lentils. Everything else stays the same. Then I mash half of the squash into the soup and serve this as a sauce over the crepe, then sprinkle freshly grated parmegiano regiano cheese on top. So yummy this way. They served something similar at Cafe Mason in San Francisco. It was their house specialty – Kabocha squash crepes. They cooked it though in cream. Coconut milk to me is more flavorful and a great dairy alternative so this is what I use.

Ingredients:

1 kabocha squash ( peeled and chopped in one inch slices); this is my favorite squash!

1 pound of lentils or 2 cups long green beans

1 to 2 cups of baby spinach leaves (optional )

1 onion, diced

I/2 head of garlic & Knob of ginger ( peeled and pounded in a mortar and pestle )

a couple Fresh green chilies ( chopped ) - optional

10 fresh curry leaves ( available at Indian store ) - optional

2 tsp cumin powder

2 tsp. Turmeric powder

Sea salt and pepper to taste

1 16-oz can coconut milk

Directions:

Cook squash and lentils, a few bay leaves together in a cast iron ceramic pot till done.

In another pot, saute garlic, onion, chilies, ginger , curry leaves, cumin, and turmeric till cooked. Add this to the the pot of cooked squash and lentils and mix well. Add coconut milk and pepper and simmer for another 10 minutes. If using long green beans , add it with the coconut milk. Season liberally with salt and pepper to taste. When green beans are crisp tender, add spinach and turn heat off . Serve hot with brown rice.