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Pumpkin Curry with Lentils and Apples

Pumpkin Curry with Lentils and Apples

  • Prep

    30 m
  • Cook

    1 h 40 m
  • Ready In

    2 h 10 m
JMCCREAR

JMCCREAR

This dish makes a hearty autumn or winter meal with its unique combination of ingredients. What a delicious vegetarian dish!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 360 kcal
  • 18%
  • Fat:
  • 3.7 g
  • 6%
  • Carbs:
  • 64.3g
  • 21%
  • Protein:
  • 20.1 g
  • 40%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 244 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  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 2 1/2 cups of the cooking liquid.
  2. 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.
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Reviews

thezeal
24

thezeal

11/14/2008

delicious, but with made some adjustments to this recipe: i doubled the amount of curry powder and apple, and increased the spinach, carrot, and onion. I did not add the cooked lentils when i added the pumpkin etc as i think this would make it too mushy. instead, i added it with the apple and spinach step.

RACH8
23

RACH8

5/22/2008

Fantastic, I think if I made it exactly per instructions it would be *****+! I had lots of fresh pumpkin and was able to make this from mostly what I had in my cabinets and fridge--didn't have some of the ingredients but substituted courgette for the carrot, cinnamon for the cloves, and I didn't have curry powder (I upped the cumin). I cut down on the time needed by baking the pumpkin, pre-cooking the potatoes, using tinned lentils, using canned tomatoes instead of fresh, and frozen, thawed and drained spinach. Next time I'll be sure to have all of the correct ingredients. This is great with brown rice. Thanks for such a great recipe!

VIVNIDHI
18

VIVNIDHI

6/21/2008

Fantastic!This coming from a person who cooks lentils every day without fail! I had no idea one cud put all this in lentils:)) and it wud taste so good! And yes, I saute'd the onions, garlic and tomatoes in the pressure cooker, added the rest of the stuff (less water) and two whistles! I was done in 20 minutes:)

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