pumpkin curry

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Pumpkin Curry With Lentils And Apples"Karen Sonnessa" - ksonness

 

Recipe By :Vegetarian Times, November 1998Serving Size : 6

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 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 Place lentils, water and turmeric in a saucepan; cook about 45 minutes over medium-low heat.Drain, reserving 2 1/2 cups cooking liquid.Heat oil in large saucepan; add onion.Saute over medium heat 4 minutes.Add tomatoes and garlic; cook 4 minutes more, stirring occasionally.Add curry, cumin, pepper, salt and cloves; cook 1 minute more, stirring frequently. Stir in lentils, reserved cooking liquid, pumpkin, potatoes, cauliflower and carrots; cook over medium-low heat until vegetables are tender, 35 to 45 minutes.Stir in greens and apples; cook about 15 minutes more, stirring occasionally. Transfer to a large serving bowl and serve with basmati or jasmine rice. Makes 6 servings. Per Serving: 334 Cal.; 11g Prot.; 3g Fat; 65g Carb.; 0 Chol.; 216mg Sod.; 9g Fiber. NOTES :Tired of baking every Thanksgiving?You can make this main course on the stovetop.For an artful presentation, serve inside a hollowed-out pumpkin(see Baked Pumpkin with Vegetable Pilaf).A yogurt-cucumber sauce (raita) makes a soothing accompaniment.