Pumpkin Curry with Lentils and Apples

prep time:: 20 min
total time:: 3 hr

Makes 6-8 servings

This is a flavorful, nonspicy curry. It is also one of my experiments when I wanted to learn to make curry. Although it has a long cook time, much of it is down time. You can cook it while doing chores and have a nice rewarding dinner at the end of a good day’s work.

ingredients

1 cup red or brown lentils
6 cups water
1/2 teaspoon turmeric
1 tablespoon canola oil
1 large onion -- diced
2 tomatoes -- cored and chopped
3 cloves garlic -- minced, up to 4
1 1/2 tablespoons curry powder
2 teaspoons ground cumin
1/2 teaspoon pepper
1/2 teaspoon salt
1/4 teaspoon ground cloves
2 cups peeled and chopped pumpkin or other winter squash
2 cups white or sweet potatoes -- unpeeled & chopped
8 medium cauliflower florets
2 medium carrots -- peeled and diced (about 1 cup)
2 cups shredded leafy greens -- (kale, escarole or spinach)
2 apples -- unpeeled, cored and diced
cooked basmati or jasmine rice

directions

1
Place lentils, water and turmeric in a saucepan; cook about 45 minutes over medium-low heat.
2
Drain, reserving 2 1/2 cups cooking liquid.
3
Heat oil in large saucepan; add onion.
4
Saute over medium heat 4 minutes.
5
Add tomatoes and garlic; cook 4 minutes more, stirring occasionally.
6
Add curry, cumin, pepper, salt and cloves; cook 1 minute more, stirring frequently.
7
Stir in lentils, reserved cooking liquid, pumpkin, potatoes, cauliflower and carrots; cook over medium-low heat until vegetables are tender, 35 to 45 minutes.
8
Stir in greens and apples; cook about 15 minutes more, stirring occasionally.
9
Transfer to a large serving bowl and serve with basmati or jasmine rice.