A whole load of them also fuel my appetite, curiosity and act as a fantastic source of inspiration for other dishes I create of my own. Aside from that I just love food photography so pinning pictures of delicious looking food on pinterest and from food gawker have become regular habits/hobbies…!
This delicious kabocha and lentil squash was first spotted over on Leanne’s blog only last week and then I hopped on over to Lindsay’s site for the full recipe.
I eat so much kabocha, it’s my all time favourite vegetable, simply roasted, skin on, and tossed with sea salt, heavenly! I very rarely end up making anything with it deeming it far to precious This curry just had deliciousness written all over it and no sooner had I pinned it then I was buying the ingredients (not that I had to buy kabocha, I always have one or two on standby) and make my little adaptations.
Rather than simply recreate the recipe, because of that would be too easy for my good self, I decided along with the small alterations to also give the serving of it a little spin around. One third of it ended up on top of a fluffy bed of cauliflower rice as suggested by Leanne (amazing!) and the remainder….
Went in to a delicious quick and easy spelt calzone! Like bread, pizza dough, calzone or straight forward base, are a bit hit and miss for me. If it’s the latter I usually just give it another go as it’s usually a failure due to my lack of patience, not giving it enough kneading or time to rise. It’s always well worth the extra effort in the end.
The dough was perfecto! Crisp on the outside wit ha sprinkling of cornmeal, doughy round the edges..incredible! The lentil kabocha curry as a filling was my idea of heaven. I was a little apprehensive about sticking it in the calzone for fear it might seep out or make the dough soggy. Neither fear came to fruition! The curry is so thick and creamy, the ideal consistency for an amazing calzone filling; I’d imagine it would be amazing sandwiched between two slices of wholemeal seeded spelt sandwich bread! Just a thought!
This is the ultimate in comfort food if you ask me. Pizza, curry and kabocha…all three the healthy homemade way. It’s a must try!
Do you pin many recipes and if so how often do you end up making what you pin?
Kabocha Lentil Curry & Spelt Calzone
Servings – 1
Preparation Time – 5 minutes + 1 hour for the dough
Cooking Time – 25 minutes + 15 minutes for the calzone
- 1/2 tsp chilli paste
- 1/4 tsp coriander
- 1/4 tsp garam masala
- 1/2 tbsp tomato puree
- 1/4 tsp cumin
- 1/8 tsp ground ginger
- 1/2 tsp curry powder
- Pinch of turmeric
- 1 tbsp coconut milk
- 1 cup cooked Puy Lentils (I used tinned)
- 1/2 small white onion finely diced
- 1 cup of kabocha squash peeled and diced
- 1 clove of garlic minced
- 1/3 cup (80 ml) water
- 30ml (1/8 cup) coconut milk
- 1/4 tsp sea salt
- 2/3 of lentil and kabocha squash recipe above – steps below
- 40g (1/3 cup) wholegrain spelt flour
- 20g (1/6 cup) plain spelt flour
- 1/2 tsp dry active instant yeast
- 1/4 tsp salt
- 60ml (1/4 cup) warm water
- 1-2 tsp cornmeal
- 1 tbsp almond milk
- Blend together curry paste ingredients using a hand blender or small food processor.
- Add curry paste to a pot with a drop of water and cook for 3-5 minutes before adding in a drop more water along with the onion and garlic. Cook together for a further 3 minutes.
- Add in kabocha and broth. Bring to the boil, cover and cook for 15 – 20 minutes; until tender. Place the contents of the pot in to a blender or food processor along with coconut milk and blend until creamy and smooth. Add a little more water if you find it’s too thick.
- Return kabocha sauce to a pan along with the lentils and heat through for 5 minutes. Serve on a bed of cauliflower rice (1 cup of cauliflower blitzed in a food processor!) or bake in a calzone dough – steps to follow.
- Mix together yeast and warm water and set to one side for 15 minutes.
- Mix yeast and water mixture with olive oil and add to flour and salt.
- Stir well to combine and knead on a lightly floured surface for 5-7 minutes.
- Place in lightly oiled bowl, cover and leave to rise someplace warm for 1 hour; or until doubled in size.
- Preheat oven to 200C (400F).
- Roll dough out on a surface sprinkled with 1-2 tsp cornmeal (optional) to form a 7inch circle.
- Place 2/3 of the lentil kabocha squash curry mixture on one side leaving 1/2 an inch at the edge to seal. Fold the the clear side over the lentil mixture. Brush the rim with a little almond milk before sealing right the way around, folding in the edge on to the upper layer of dough.
- Bake in the oven for 15 minutes. Serve immediately – can be reheated in a hot oven for 5 minutes, though best served fresh!