Side Pannel
Pumpkin Curry
Ingredients List
- 1 c Red or brown lentils
- 6 c Water
- 1/2 ts Turmeric
- 1 tb Canola oil
- 1 lg Onion, diced
- 2 Tomatoes, cored and chopped
- 3 To 4 cloves garlic, minced
- 1 1/2 tb Curry powder
- 2 ts Cumin
- Salt and pepper to taste
- 1/4 ts Ground cloves
- 2 c Peeled, chopped pumpkin or
- Other winter squash
- 2 c Chopped unpeeled white
- Potatoes (about 2 medium)
- 2 md Carrots, peeled and diced
- (about 1 cup)
- 2 c Shredded leafy greens (kale,
- Spinach, escarole)
- 2 Apples, unpeeled, cored and
- Diced
- x A few teaspoons of tomato
- Paste, as a thickener
Directions
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, stirring occasionally. Serve hot.
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, stirring occasionally. Serve hot.
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