pumpkin curry with lentils and apples

Dinner

Pumpkin Curry with Lentils and Apples

Sweet pumpkin, hearty lentils, and tart apples simmered in a gently spiced curry sauce. This vegetarian dish is warm, nourishing, and ideal for fall or winter meals.

Ingredients

  • 1 cup red lentils
  • 1 cup brown lentils 8 cups water
  • 1/2 teaspoon turmeric 1 tablespoon canola oil
  • 1 large onion, diced
  • 2 tomatoes, cored and chopped
  • 3 cloves garlic, minced
  • 1 1/2 tablespoons curry powder, or to taste
  • 2 teaspoons ground cumin 1/2 teaspoon salt
  • 1/2 teaspoon black pepper 1/4 teaspoon ground cloves
  • 2 cups peeled, cubed (1-inch), seeded pumpkin
  • 2 potatoes, unpeeled and chopped
  • 2 carrots, peeled and diced
  • 2 cups packed fresh spinach, chopped
  • 1 granny smith apple, unpeeled, cored and diced

Directions

  • Place the red and brown lentils in a pan with the water and turmeric. Cook over medium-low heat until tender, about 45 minutes. Drain, reserving 2 1/2 cups of the cooking liquid.
  • Meanwhile, heat the canola oil in a large, deep pot over medium heat. Stir in the onion, and cook until tender and transparent, about 5 minutes. Stir in the tomatoes and garlic; cook 5 minutes more, stirring occasionally. Mix in the curry powder, cumin, salt, pepper, and cloves. Add the cooked lentils, reserved cooking liquid, pumpkin, potatoes, and carrots. Cover, and cook over medium-low heat until the vegetables are tender, 35 to 45 minutes. Stir in the spinach and apple. Cook until the pumpkin can be easily pierced with a fork, about 15 minutes more. Adjust seasonings to taste.

Related Posts

Chicken

Buffalo Chicken Calzones

Prawn

Cauliflower Shrimp Salad