Pumpkin Curry

Category: Main Dish

Cuisine: American

☆☆☆☆☆

1 review 
Ready in 30 minutes

Ingredients

3 cloves garlic minced

1.5 ts tomato paste as a thickener

2 Tomatoes, fresh cored and chopped

1 1/2 tb Curry powder

6 c Water

2 Apples unpeeled, cored and diced

2 c pumpkin peeled, chopped or other winter squash

2 ts Cumin

1/4 ts Ground cloves

1 lg Onion diced

salt and pepper to taste

1 c Red lentils or brown lentils

2 c leafy greens (kale, spinach, escarole) Shredded

1/2 ts Turmeric

1 tb Canola oil

2 c white potatoes Chopped unpeeled

2 md Carrots peeled and diced


Directions

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

Reviews

☆☆☆☆☆

This is seriously and rediculousy good! I'm in love with this recipe and will make it again and again. The apple really pairs well with the curry. Divine!

pmake

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