Pumpkin Curry with Lentils and Apples

Pumpkin Curry with Lentils and Apples

47
JMCCREAR 1

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

Ingredients

2 h 10 m servings 360 cals
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Original recipe yields 6 servings

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Nutrition

  • 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

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Directions

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  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.

Footnotes

  • Editor's Note
  • 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.

Reviews

47
  1. 59 Ratings

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Most helpful

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 ...

Most helpful critical

I like the idea of this, but it was way too much lentil in proportion to the rest of the ingredients. As a result, it was very bland and not at all pumpkiny. After tasting it, I added more spice...

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 ...

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 s...

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 an...

I like the idea of this, but it was way too much lentil in proportion to the rest of the ingredients. As a result, it was very bland and not at all pumpkiny. After tasting it, I added more spice...

This was a departure from my usual lentils, for me. I liked it a lot! My kids loved it too! I subbed spinach with kale, and a butternut squash for the pumpkin because that's what I had on hand. ...

I used sweet potatoes instead of pumpkin - and it worked perfectly. The flavors worked very well together. I wish I had read the reviews ahead of time and used more turmeric in the lentils - b...

I used butternut squash instead of pumpkin - but otherwise followed the recipe to the letter. It was a very thick chunky stew and tasted good. The apple chunks were really great - I think next...

Nice flavor, great use/mix of ingredients, and I love the slight sweetness of the apples. I made this last night following the advice of others: doubled the spices, added an extra apple, and us...

Delicious! It did take quite a bit longer to prepare the dish than I expected, but I work slowly. It was well worth the time in the end and the left-overs are great, too.