Lentil Curry with PULSES – Honeysuckle

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Bakery vs Homemade MATCHA MOCHI CAKE: https://youtu.be/MVm7Zvw_ziY Steaming Stewy Lentil Curry with Kabocha Squash & Coconut Milk!
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This video was sponsored by @USAPulses & @PulseCanada.
More about PULSES: http://pulsepledge.com/

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.

» 2 cups Kabocha Squash, diced
» 1 tbsp Coconut oil
» 2 cloves Garlic
» 1 knob of Ginger, 2 inches
» 1 small Onion, chopped
» 1 1/2 tbsp Curry powder
» 2 tsp Brown Sugar
» 1/2 tsp Cumin
» 1/2 tsp Coriander
» 1 can of coconut Milk (13.5 oz)
» 1 1/2 cups Chicken Broth
» 1 cup dry Red Lentils
» 1 can Chickpeas, rinsed
» 1 cup Baby Spinach
» Salt and Pepper to taste

1. In a mortar and pestle add Garlic and Ginger and pound into a paste. Set aside.

2. In a heavy medium sized pot, melt Coconut Oil on medium-high heat. Add the chopped onion and cook until fragrant, about 3 minutes. Add Ginger and Garlic paste and cook for another minute. Next add Curry powder, Brown Sugar, Cumin, and Coriander. Stir until combined.

3. Add Kabocha Squash, Coconut Milk, and Chicken Broth and simmer for 10 minutes. The Kabocha Squash should be tender. Nextadd dry Red Lentils and Chickpeas and simmer for another 15 minutes. Once Lentils have cooked, add a handful of Spinach and Salt and Pepper to taste.

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!

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!!
Recipe slightly adapted from Hemsley and Hemsley

Making things Fun, Pretty, and Delicious! Honeysuckle is a lifestyle channel for young adult women interested in entertaining and cooking at home.

© 2015 Honeysuckle Catering. All Rights Reserved. easy recipe by honeysuckle Recipes – Topic

Comments

Jillyjogs says:

Thank you so much for this great video. I found this one because I watched your Kimchi one (I am def going to make that), but this one also is so good. I've saved it and will make it next week. Also thank a lot for writing the ingredients and instructions – so helpful!!

Mandy Li says:

just made this…so yummy!!!! Thanks much!!!

Shutanar says:

Pulses (Dahls) are an every day food in India and many other countries. Funny how they're now considered a trend.

Lefty Momo says:

I just made this last night. Soooooo creamy and delicious. I will definately make it again. Nice autum/winter dish☺

Juliet Tye says:

how many servings is this? 🙂

lydia hinloopen says:

I LOVE this recipe!

Andy S says:

Looks delicious!!!!!!

Carlyssa White says:

Can I use green lentils?

Gabrielle Greiner says:

aren't pulses just masoor dal?

Fara Abbasian says:

enjoy watching you and your videos

Rhonda Powell says:

Where did you get that pretty necklace? 🙂

Stevi Dunn says:

You are so adorable and your channel makes me so happy!! All your videos are so informative; I'm making some Valentine macarons from your tutorial for my boyfriend 🙂

BÁRBARA BELCHIOR RITA says:

Is there any substitute to kabocha squash? i've never seen that in supermarkets.. what about regular pumpkin?

LittleBigPlanet 2 says:

There is a trick with cooking chickpeas from scratch… You can put them in a pressure cooker and add baking soda to soften them up and add a tea bag or another acidic ingredient like lemon juice to balance the taste

Judi Shea-Vaillancourt says:

Instead of draining the chickpeas and throwing that away add water to what you drain off to get 1 1/2 cup fluid adjusting salt
this now is suitable for vegetarian and you are not loosing great nutrients

Yvonne Kuhs says:

Hi Honeysuckle, love your recipes!!! Question: do you soak your pulses before use? I read you're supposed to soak them overnight before hand…

CandyCandy says:

imma make this but with pigeon peas

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