Have you ever cooked with Chayotes? I sure as heck hadn’t. I’d seen these grinning, green…things in the grocery store, tucked inside little plastic baggies but never took the time to introduce myself. I love the way it looks like it’s smiling at you – such a happy little plant. The skinny on it is that it’s part of the gourd family, grown in Central America (mine came all the way from Costa Rica) and is used in all kinds of cooking – Creole/Cajun, Latin American, Indian, Philippines and more I’m sure. It kind of tastes like yellow squash but firmer.
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Chayotes, Roasted Veggies and Lentil Curry Salad
- Total Time: 65 minutes
- Yield: Serves 4
- Diet: Vegetarian
Description
Roasted veggies and hearty lentils meet vibrant chayotes in this flavorful curry salad. A satisfying vegetarian meal, perfect for a weeknight.
Ingredients
- 1 cups (237 ml) dried lentils
- 2 cups (473 ml) water
- 2 teaspoons Maharajah curry powder from Penzeys
- 1/4 teaspoon cinnamon
- 1/2 teaspoon cumin
- 1/4 teaspoon curry
- dash of cayenne
- 1/4 teaspoon coriander
- pinch of cardamom
- 1 chayotes, chopped (seed removed)
- 1 Tablespoon butter
- 1/2 medium onion, chopped
- 2 cloves garlic, chopped
- 1 bunch carrots, halved length-wise
- few new potatoes, halved
- 2 Tablespoons olive oil
- Salt and Pepper
- Cilantro for finishing
Instructions
- Preheat oven to 450°F (232°C).
- Pour water into a large saucepan, add lentils, and bring to a boil.
- Mix together cinnamon through cardamom and add to lentils.
- Reduce heat to a simmer; simmer uncovered for 20–30 minutes, or until tender. Add salt after cooking.
- Toss carrots and potatoes in olive oil; season with salt and pepper.
- Roast potatoes for 15 minutes, then add carrots and roast for an additional 15 minutes, until golden brown.
- Melt butter in a sauté pan over medium-high heat.
- Add onions and chayotes; cook for 6 minutes.
- Add garlic and cook for 2–3 minutes, stirring occasionally.
- Add lentils, carrots, potatoes, onions, chayotes, and garlic to a large bowl; mix well.
- Season with salt and pepper to taste.
- Garnish with chopped cilantro.
Notes
- For a richer flavor, toast the curry powder and spices in a dry pan before adding them to the lentils.
- If you don’t have chayote, substitute with butternut squash or sweet potatoes for similar sweetness and texture.
- This salad tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 400
- Sugar: 5
- Sodium: 300
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 60
- Fiber: 10
- Protein: 15
- Cholesterol: 10
Frequently Asked Questions
Do the chayotes need to be peeled before roasting?
Yes, peel the chayotes before roasting since the skin can be tough. The flesh roasts well when cut into wedges or cubes and tossed with oil and seasoning.
What type of lentils work best for the curry salad component?
Green or brown lentils hold their shape after cooking and work well in a salad. Red lentils tend to get mushy, so they are less suited here unless you prefer a softer texture. 
Can this salad be served warm or cold?
It works either way. Served warm right after roasting the vegetables is hearty and filling, while serving it at room temperature or chilled makes it a good make-ahead dish for meal prep.
