Pumpkin Curry with Lentils and Apples recipe
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Ingredients
- 1 cup red lentils 1 cup brown lentils 8 cups water ½ teaspoon turmeric 1 tablespoon canola oil 1 large onion, diced 2 tomatoes, cored and chopped 3 cloves garlic, minced 1 ½ tablespoons curry powder, or to taste 2 teaspoons ground cumin ½ teaspoon salt ½ teaspoon black pepper ¼ 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
Nutrition Info
- 360.4 caloriescarbohydrate: 64.3 gcholesterol: : -fat: 3.7 gfiber: 24.2 gprotein: 20.1 gsaturatedFat: 0.4 gservingSize: -sodium: 244.3 mgsugar: 7.7 gtransFat: : -unsaturatedFat: : -
Directions Pumpkin Curry with Lentils and Apples
Directions
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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.