Pumpkin curry
1 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1 | cup | Red or brown lentils |
6 | cups | Water |
½ | teaspoon | Turmeric |
1 | tablespoon | Canola oil |
1 | large | Onion, diced |
2 | Tomatoes, cored and chopped | |
3 | To 4 cloves garlic, minced | |
1½ | tablespoon | Curry powder |
2 | teaspoons | Cumin |
Salt and pepper to taste | ||
¼ | teaspoon | Ground cloves |
2 | cups | Peeled, chopped pumpkin or |
Other winter squash | ||
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, 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 2-½ 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.
Date: 12/5/94 From: DBAA74A Dianne Hermansen :Source - Houston Post. It is from NY vegetarian chef Ken Charney: D/L From the Prodigy Service. From the recipe files of Sue Smith, TXFT40A@..., S.Smith34. 1⅘á