Pumpkin curry

1 servings

Ingredients

QuantityIngredient
1cupRed or brown lentils
6cupsWater
½teaspoonTurmeric
1tablespoonCanola oil
1largeOnion, diced
2Tomatoes, cored and chopped
3To 4 cloves garlic, minced
tablespoonCurry powder
2teaspoonsCumin
Salt and pepper to taste
¼teaspoonGround cloves
2cupsPeeled, chopped pumpkin or
Other winter squash
2cupsChopped unpeeled white
Potatoes (about 2 medium)
2mediumsCarrots, peeled and diced
(about 1 cup)
2cupsShredded leafy greens (kale,
Spinach, escarole)
2Apples, unpeeled, cored and
Diced
xA 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