Lentil and Pumpkin Curry

    Lentil and Pumpkin Curry

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    2hr10min


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    About this recipe: This curry is exceptionally flavoursome. It's also packed full of proteins, fruit and vegetables. It's hearty, vegan-friendly and is perfect to keep you warm during the cold winter months. Lentils are simmered with pumpkin, potatoes, carrots, spinach and apple in a thick curry sauce. Enjoy with rice.

    Ingredients
    Serves: 6 

    • 190g red lentils
    • 190g brown lentils
    • 2 litres water
    • 1/2 teaspoon turmeric
    • 1 tablespoon rapeseed oil
    • 1 large onion, diced
    • 2 tomatoes, cored and chopped
    • 3 cloves garlic, finely chopped
    • 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
    • 230g peeled, cubed (2.5cm) and seeded pumpkin
    • 2 potatoes, unpeeled and chopped
    • 2 carrots, peeled and diced
    • 100g fresh spinach, chopped
    • 1 Granny Smith apple, unpeeled, cored and diced

    Method
    Prep:30min  ›  Cook:1hr40min  ›  Ready in:2hr10min 

    1. 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 600ml of the cooking liquid.
    2. Meanwhile, heat the rapeseed 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.

    Ingredients

    Be sure to use small sugar pumpkins for this recipe. The flesh of Halloween-type pumpkins is too stringy. Also, any winter squash such as butternut, acorn squash or buttercup can be substituted for pumpkin.

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