Pumpkin Curry


1 cup Red or brown lentils
6 cups Water
teaspoon Turmeric
1 tablespoon Canola oil
1 lrg Onion, diced
2 Tomatoes, cored and chopped
3 To 4 cloves garlic, minced
tablespoon Curry powder
2 teaspoons Cumin
Salt and pepper to taste
teaspoon Ground cloves
2 cups Peeled, chopped pumpkin or
2 cups Chopped unpeeled white
Potatoes (about 2 medium)
2 mediums Carrots, peeled and diced
(about 1 cup)
2 cups Shredded leafy greens (kale, Spinach, 2 Apples, unpeeled, cored and
x A few teaspoons of tomato
Paste, as a thickener


Cook lentils and turmeric in the water about 45 minutes over medium-low heat. Drain, reserving 2-1/2 cups cooking liquid. Heat oil in a large saucepan; add onion. Saute over medium heat for 4 minutes. Add tomatoes and garlic. Cook for 4 minutes more, stirring occasionally. Add curry, cumin, salt, pepper and cloves. Cook for 1 minute more, stirring frequently. Stir in lentils, reserved cooking liquid, pumpkin, potatoes, tomato paste and carrots. Cook over medium-low heat until vegetables are tender, approximately 35 to 40 minutes. Stir in greens and apples and cook for 15 minutes more,




6.0 servings


Saturday, February 13, 2010 - 6:33am



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