Directions

1. 1

   Bring a large pot of salted water to a boil. Add the dried lentils and cook for 40–45 minutes until tender but not falling apart. Drain well and set aside.

2. 2

   While the lentils are cooking, heat the olive oil in a large, heavy-bottomed pan over medium-high heat. Add the minced garlic and sauté for about 1 minute until fragrant.

3. 3

   Add the shredded cabbage to the pan and season generously with salt. Stir-fry for 5–7 minutes, stirring occasionally, until the cabbage begins to soften and the edges start to caramelize. Transfer to a plate.

4. 4

   Add another tablespoon of olive oil to the same pan. Add the kabocha squash cubes and season with chili powder, cayenne pepper, and salt. Stir to coat evenly.

5. 5

   Pour in the coconut milk and bring to a gentle simmer. Cook uncovered for 8–10 minutes, stirring occasionally, until the squash is fork-tender but still holds its shape.

6. 6

   Reduce the heat to low and stir in the tom kha paste until fully incorporated and no lumps remain.

7. 7

   Gently fold in the cooked lentils and the sautéed cabbage, stirring to combine all ingredients without breaking up the squash. Simmer for 2–3 minutes until everything is heated through.

8. 8

   Divide the curry among four bowls and garnish generously with fresh basil and chopped peanuts before serving.