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PUMPKIN CURRY

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    Source: www.cookreceipts.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 c Red or brown lentils

    2. 6 c Water

    3. 1/2 ts Turmeric

    4. 1 tb Canola oil

    5. 1 lg Onion, diced

    6. 2 Tomatoes, cored and chopped

    7. 3 To 

    8. 4 cloves garlic, minced

    9. 1 

    10. 1/2 tb Curry powder

    11. 2 ts Cumin Salt and pepper to taste

    12. 1/4 ts Ground cloves

    13. 2 c Peeled, chopped pumpkin or Other winter squash

    14. 2 c Chopped unpeeled white Potatoes (about 2 medium)

    15. 2 md Carrots, peeled and diced (about 1 cup)

    16. 2 c Shredded leafy greens (kale, Spinach, escarole)

    17. 2 Apples, unpeeled, cored and Diced x A few teaspoons of tomato Paste, as a thickener

    Instructions Jump to Ingredients ↑

    1. 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.

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