Wednesday, November 9, 2016

Pumpkin Lentil Curry

This one looked and sounded so good that a friend of mine asked me for the recipe. It was a little thicker than I'd prefer. My friend agreed, it needed to be more soup-y. It probably just needs more vegetable broth added towards the end, but I didn't test it yet so I didn't put a suggested amount in the recipe, other than a (+).

3+ cups vegetable broth 
1 onion, diced 
2 garlic cloves, minced 
2 tsp curry powder 
ground cinnamon or coriander 
15-oz canned pumpkin 
¼ cup applesauce 
1 cup dry lentils 
3 cups cooked brown rice 

  1. Sauté onions and garlic until translucent. 
  2. Add curry powder, a dash of cinnamon or coriander (whichever one you choose) and turmeric (added for color).
  3.  Stir and cook briefly, then mix in pumpkin and applesauce. 
  4. Add 2 cups of broth and lentils. Stir. 
  5. Cover, bring to boil, then reduce to low and simmer for 15-45 minutes, until lentils are tender. 
  6. Add broth as desired to thin out curry. 
  7. Taste, adjusting seasonings as desired. 
  8. Serve over cooked brown rice. 
  • Serves 4

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