Pumpkin Curry

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Pumpkin Curry Ingredients

1 c Red or brown lentils	Other winter squash
6 c Water	2 c Chopped unpeeled white
1/2 ts Turmeric	Potatoes (about 2 medium)
1 tb Canola oil	2 md Carrots, peeled and diced
1 lg Onion, diced	(about 1 cup)
2 Tomatoes, cored and chopped	2 c Shredded leafy greens (kale,
3 To 4 cloves garlic, minced	Spinach, escarole)
1 1/2 tb Curry powder	2 Apples, unpeeled, cored and
2 ts Cumin	Diced
Salt and pepper to taste	x A few teaspoons of tomato
1/4 ts Ground cloves	Paste, as a thickener
2 c Peeled, chopped pumpkin or

Instructions for Pumpkin Curry

Cook lentils and turmeric in the water about 45 minutes over medium-low heat. Drain, reserving 2-1/2 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@prodigy.com, S.Smith34. 1.80? File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Main Ingredient: PumpkinCuisine: Uncategorized