Cooking Recipe Pumpkin Curry

Recipe Ingredients

1 c Red or brown lentils

6 c Water

1/2 ts Turmeric

1 tb Canola oil

1 lg Onion, diced

2 Tomatoes, cored and chopped

3 To 4 cloves garlic, minced

1 1/2 tb Curry powder

2 ts Cumin

Salt and pepper to taste

1/4 ts Ground cloves

2 c Peeled, chopped pumpkin or

Other winter squash

2 c Chopped unpeeled white

Potatoes (about 2 medium)

2 md Carrots, peeled and diced

(about 1 cup)

2 c Shredded leafy greens (kale,

Spinach, escarole)

2 Apples, unpeeled, cored and

Diced

x A few teaspoons of tomato

Paste, as a thickener

Directions

Cook lentils and turmeric in the water about 45 minutes over
medium-low heat. Drain, reserving 2-1/2 cups cooking liquid. Heat oil
in a large saucepan; add onion. Saute over medium heat for 4 minutes.
Add tomatoes and garlic. Cook for 4 minutes more, stirring
occasionally. Add curry, cumin, salt, pepper and cloves. Cook for 1
minute more, stirring frequently. Stir in lentils, reserved cooking
liquid, pumpkin, potatoes, tomato paste and carrots. Cook over
medium-low heat until vegetables are tender, approximately 35 to 40
minutes. Stir in greens and apples and cook for 15 minutes more,
stirring occasionally. Serve hot.

Date: 12/5/94 From: DBAA74A Dianne Hermansen
:Source - Houston Post. It is from NY vegetarian chef Ken Charney:

D/L From the Prodigy Service. From the recipe files of Sue Smith,
TXFT40A@prodigy.com, S.Smith34. 1.80á

Categories matching this recipe

Prodigy ,Dec