Lentil and Red Kuri Chili

Chef Ray Garcia shares his recipe
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This week’s recipe is the perfect cure for those dropping temperatures and torrential winds that battered L.A. last week. Sure, that extra thick wool jacket might keep the cold out, but this curry-spiced vegetarian chili from Fig’s Ray Garcia, will warm you from the inside. Garcia, a chef whose recipes are more in tune with the seasons than most weatherman, uses produce selections from local farms found at numerous L.A. farmer’s markets. If you can’t get ahold of red kuri, try substituting kombucha or butternut squash.

Lentil and Red Kuri Chili

1 large red kuri squash (From McGrath Farms)
1 cup cooked brown lentils
1 onion, diced
3 tablespoons canola oil
2 cups vegetable stock
1/2 cup baby kale (From Fairview Gardens)
1 Black Twig apple, diced (From See Canyon Farm)
4 tablespoons diced jalapeno
1/4 cup pomegranate seeds (From Friendly Farms Ranch)
2 tablespoons pepitas (pumpkin seeds)
1 tablespoon chile powder
1 teaspoon toasted cumin

Method.
1.Take half the squash, roast it in the oven at 350 with salt and pepper for about 30 min. Puree this half of the squash.
2. Dice the other half squash, and blanch it in boiling salted water for 4 min.  Cool in ice water.
3. Sweat the onion and jalapeno in the oil, add the cumin and chile powder. This takes about 5 min. make sure to keep the heat medium to stop the cumin from burning.
4. Add the puree and then the vegetable stock, simmer 10 min.
5. Add the lentils, Kuri squash and the chopped Kale, simmer for 20 min over low heat.
6. Season with Kosher salt and pepper.
7. Mix the apples and the pomegranate seeds with the toasted pumpkin seeds and top the chili with this mix.