If you're like me and you love spicy food, then this is the recipe for you! This Indian style stew is very filling, and super easy to make. Vindaloo paste is not the easiest to find, but if you have an Asian or Indian market close by, they should carry it. Otherwise you can always order it online. It is definitely worth finding, as it brings a beautiful aroma and unique flavor to this dish. I used 3 tablespoons of the paste but if you want it medium in heat instead of spicy, you can use 2 tablespoons.
KABOCHA SQUASH, SWEET POTATO, AND RED LENTIL VINDALOO
1 tablespoon of olive oil
1 medium onion, chopped
4 cloves of garlic, crushed
3 tablespoons of Vindaloo curry paste
1 1/2 cup of kabocha squash, seeded, skin removed, and cut into 3/4 inch cubes
1 1/2 cup of carrots, skin removed, and cut into 3/4 inch cubes
1 1/2 cup of sweet potatoes, peeled, and cut into 3/4 inch cubes
2 tomatoes, chopped
3 1/2 cups of veggie broth
1/4 cup of sun-dried tomatoes, softened (put them in hot water for 30 minutes if they are hard to soften)
3/4 cup of red lentils
Sea salt and pepper to taste
Put the olive oil in a large pot, then cook the onion, garlic, and Vindaloo paste together over medium heat until the onions are translucent.
In the mean time, put the broth and the sun-dried tomatoes in a blender, and blend until smooth.
Add all the ingredients to the pan, bring to boil, a reduce and simmer for about 30 minutes, semi covered, or until the vegetables are tender.
Adjust the seasoning with the sea salt and pepper.
This will make 4 servings