Lentil and Pumpkin Curry

    Lentil and Pumpkin Curry

    78saves
    2hr10min


    63 people made this

    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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    Reviews (3)

    0

    Very tasty, I really like the idea of adding the apple at the same time as the spinach, so it retains some crunch. It was a mild curry and maybe that should have been reflected in the recipe title, but as I prefer a spicy curry rather than a hot curry that was fine by me. I did feel the need to add two other ingredients. I'm a sucker for ginger so finely chopped ginger went into fry with the onion and garlic. Also it suprised me no freshly chopped herb was being added at the very end, either mint or coriander would have been ideal. I had coriander so in that went. I ate it as a side curry to a fried chicken masala rather than I think was the intention as a main course vegetarian curry. Will use again and will steal the apple idea for other vegtable and fruit curries. - 16 Dec 2012

    pianoyvette
    0

    . I thought this was a great recipe, a,though I did alter a few things to make it even yummier: it wasn't spicy enough for us, so I added an extra 1.5 tbsp curry powder (making 3 tbsp in total), and added 1 tbsp chilli powder. I also thought it could take more spinach, so used 200g instead of 100g. Loved the consistency of this recipe; nice and thick, with contrasting textures.This made enough for about 10 people, so we've eaten some and frozen the rest for another time. One other thing: I used butternut squash instead of pumpkin. Thanks for sharing. - 25 Mar 2012

    0

    meh. had to add two stock cubes, soy sauce, balsamic vinegar, and a big dollop each of pataks curry paste and lime pickle. otherwise it had no savouryness or tangyness. - 31 Aug 2011

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