Pumpkin Curry

Name: Pumpkin Curry
Ingredients: 1 cup lentils red or brown; 6 cups water; 1/2 teaspoon turmeric; 1 tablespoon canola oil; 1 large onions diced; 2 each tomatoes cored and chopped; 3 cloves garlic peeled and minced; 1 1/2 tablespoons curry powder; 2 teaspoons cumin; 1 x salt and black pepper to taste; 1/4 teaspoon cloves ground; 2 cups pumpkin peeled, chopped; 2 cups potatoes white, peeled, chopped; 2 medium carrots peeled and diced; 2 cups mixed salad greens leafy; 2 each apples unpeeled, cored, diced

16 ingredients

12 steps

Ingredients

1 cup lentils red or brown
6 cups water
1/2 teaspoon turmeric
1 tablespoon canola oil
1 large onions diced
2 each tomatoes cored and chopped
3 cloves garlic peeled and minced
1 1/2 tablespoons curry powder
2 teaspoons cumin
1 x salt and black pepper to taste
1/4 teaspoon cloves ground
2 cups pumpkin peeled, chopped
2 cups potatoes white, peeled, chopped
2 medium carrots peeled and diced
2 cups mixed salad greens leafy
2 each apples unpeeled, cored, diced

Directions

1

Cook lentils and turmeric in the water about 45 minutes over medium-low heat.
2

Drain, reserving 2 1/2 cups cooking liquid.
3

Heat oil in a large saucepan; add onion.
4

Saute over medium heat for 4 minutes.
5

Add tomatoes and garlic.
6

Cook for 4 minutes more, stirring occasionally.
7

Add curry, cumin, salt, pepper and cloves.
8

Cook for 1 minute more, stirring frequently.
9

Stir in lentils, reserved cooking liquid, pumpkin, potatoes, tomato paste and carrots.
10

Cook over medium-low heat until vegetables are tender, approximately 35 to 40 minutes.
11

Stir in greens and apples and cook for 15 minutes more, stirring occasionally.
12

Serve hot.