Popular Recipes: Pumpkin Curry with Lentils and Apples

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Pumpkin Curry with Lentils and Apples

"This dish makes a hearty autumn or winter meal with its unique combination of ingredients. What a delicious vegetarian dish!"

Ingredients :

  • 1 cup red lentils
  • 1 cup brown lentils
  • 8 cups water
  • 1/2 teaspoon turmeric
  • 1 tablespoon canola oil
  • 1 large onion, diced
  • 2 tomatoes, cored and chopped
  • 3 cloves garlic, minced
  • 1 1/2 tablespoons curry powder, or to taste
  • 2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground cloves
  • 2 cups peeled, cubed (1-inch), seeded pumpkin
  • 2 potatoes, unpeeled and chopped
  • 2 carrots, peeled and diced
  • 2 cups packed fresh spinach, chopped
  • 1 Granny Smith apple, unpeeled, cored and diced

Instructions :

Prep : 30M Cook : 6M Ready in : 2H10M
  • Place the red and brown lentils in a pan with the water and turmeric. Cook over medium-low heat until tender, about 45 minutes. Drain, reserving 2 1/2 cups of the cooking liquid.
  • Meanwhile, heat the canola oil in a large, deep pot over medium heat. Stir in the onion, and cook until tender and transparent, about 5 minutes. Stir in the tomatoes and garlic; cook 5 minutes more, stirring occasionally. Mix in the curry powder, cumin, salt, pepper, and cloves. Add the cooked lentils, reserved cooking liquid, pumpkin, potatoes, and carrots. Cover, and cook over medium-low heat until the vegetables are tender, 35 to 45 minutes. Stir in the spinach and apple. Cook until the pumpkin can be easily pierced with a fork, about 15 minutes more. Adjust seasonings to taste.

Notes :

  • Be sure to use small sugar pumpkins for this recipe. The flesh of Halloween-type pumpkins is too stringy. Also, any winter squash such as butternut, acorn squash, or buttercup can be substituted for pumpkin.

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