This post was supposed to be a vegan celebration christmas pudding. Something deep and rich because its almost christmas, and well, this magnificent time of year always deserves celebrating. The issue is, its freezing outside and I’m still surfing the waves of physical frailties, so the idea of a rich dessert just didn’t sit well with either my brain or my stomach. So a pudding, however celebratory, is not what I needed today. What I needed was something comforting, energising, nourishing, and wholesome to keep me focused. Like this soup/buddah bowl.
I love throwing stuff like this together with such basic ingredients. Such healthy soul food. Based on a mixture of gently spiced, roasted kabocha squash and coconut milk and sauted black lentils and crisped onions to give it more staying power, and a helping of brown rice for extra body, this bowl is so grounding. The flavours in this are balanced, dimensional with just the right amount of fresh ginger, turmeric and curry powder. This is exactly what I need right now.
It’s a little over a week until Christmas Day – whos excited?
→ 1 small kabocha squash, roasted
→ 3 tbsp coconut oil
→ sea salt + pepper to taste
→ 2 large yellow onions
→ 1 tsp ground tumeric
→ 1 tbsp curry powder
→ 2 tbsp freshly grated ginger (or a 1 inch piece)
→ 4 cups vegetable broth
→ 1 can coconut milk
→ 1.5 cups cooked black lentils
→ 2 cups cooked brown rice
→ coconut yogurt (for serving)
→ fresh corriander, for serving
- Preheat the oven to 400°F. Core the kabocha and place on a lined baking sheet. Season with salt and pepper and roast until tender for about 25 minutes. Remove from the oven and set aside.2. Melt 2 tablespoons of the coconut oil over medium heat in a large saucepan. Add the onion and saute until translucent, about 3 minutes. Add the turmeric, curry powder, and ginger and saute until fragrant, 2 minutes more. Add the roasted kabocha and broth and bring to a boil, then reduce heat to a simmer. Simmer for 2o minutes, then remove from heat and carefully transfer to a blender. Add the coconut milk and blend until very smooth. Season to taste with salt and pepper. Set soup aside.3. In a small frying pan, melt the remaining 1 tablespoon of coconut oil over medium heat. Add the onion and saute until translucent, about 2 minutes. Add the cooked lentils and saute until crispy, another 2 minutes. Remove from the heat.4. Scoop a 1/2 cup of brown rice into each bowl. Pour soup over the rice, then top with lentils, yogurt, and corriander.