Pumpkin curry

Yield: 1 servings

Measure 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

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

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