Pumpkin Curry Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Red or brown lentils,
6 cup: Water,
1/2 tsp: Turmeric,
1 tbsp: Canola oil,
1 large: Onion, diced
2: Tomatoes, cored and chopped
3: To 4 cloves garlic, minced
1 1/2 tbsp: Curry powder,
2 tsp: Cumin,
Salt and pepper to taste,
1/4 tsp: Ground cloves,
2 cup: Peeled, chopped pumpkin or
Other winter squash,
2 cup: Chopped unpeeled white,
Potatoes, about 2 medium
2 medium: Carrots, peeled and diced
, about 1 cup
2 cup: Shredded leafy greens, (kale,
Spinach, escarole)
2: Apples, unpeeled, cored and
Diced,
x A few teaspoons of tomato,
Paste, as a thickener
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
Source from luhu.jp
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
Source from luhu.jp