• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Pumpkin Curry

  • Recipe Submitted by on

Category: Low Fat

 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


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.

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