Lanai Tabura loves this healthful stew that comes from chef Jesse Lipman. It features veggies readily grown in Hawaii, seasoned with fresh olena (turmeric) and curry. From “Cooking Hawaiian Style Two,” by Tabura and Frank Abraham.

• 1 tablespoon olive oil
• 1 teaspoon curry powder
• 1 onion, chopped
• 2 to 3 fingers olena (turmeric root), chopped
• 1 head garlic, chopped
• Salt and pepper, to taste
• 2 cups lentils, washed and drained
• 5 cups vegetable broth, divided
• 4 tablespoons butter
• 2 to 3 curry or sage leaves
• 1 kabocha, trimmed, seeded and cut into bite-size pieces
• 1 large bunch kale

Heat a deep pan or pot over medium and add oil and curry powder. Saute onion, then add olena and garlic. Add light amount of salt and pepper.

When onions and garlic start to brown, add lentils and mix well. Cook 2 to 3 minutes. Add a little more olive oil if pan gets dry. Add 4 cups broth, cover and adjust heat to simmer.

While lentils cook, start another pan with butter and curry or sage leaves; gently simmer. Butter can brown but should not burn. Set aside.

As lentils begin to soften (about 10 minutes), add kabocha. Add more broth if stew gets too thick. Lentils and kabocha should soften in 10 to 15 minutes.

Taste for seasoning; add more salt, pepper and curry powder if necessary. Add kale and stir gently. Cook 2 to 3 minutes.

Strain herb-butter mixture into stew pot and gently stir, or drizzle butter over each serving bowl. Serves 6 to 8.

Find “Cooking Hawaiian Style Two” at Barnes & Noble and wherever books are sold; on amazon.com; and at Mutual Publishing, 1215 Center St., Suite 210. Call Mutual at 732-1709.