Pumpkin Curry

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 1 salt and pepper to taste 1/4 tsp ground cloves 2 cup peeled, chopped pumpkin or 1 other winter squash 2 cup chopped unpeeled white 1 potatoes (about 2 medium) 2 medium carrots, peeled and diced 1 (about 1 cup) 2 cup shredded leafy greens (kale, 1 spinach, escarole) 2 apples, unpeeled, cored and 1 diced 1 a few teaspoons of tomato 1 paste, as a thickener

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Preparation
 
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,
[email protected], S.Smith34. 1.80á

 

 
Servings: 1

 

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