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Pumpkin Curry

Ingredients
 

1 cup red or brown lentils
6 cup water
1/2 tsp turmeric
1 tbsp canola oil
1 large onion, diced
2 tomatoes, cored and chopped
3 to 4 cloves garlic, minced
1 1/2 tbsp curry powder
2 tsp cumin
1 salt and pepper to taste
1/4 tsp ground cloves
2 cup peeled, chopped pumpkin or
1 other winter squash
2 cup chopped unpeeled white
1 potatoes (about 2 medium)
2 medium carrots, peeled and diced
1 (about 1 cup)
2 cup shredded leafy greens (kale,
1 spinach, escarole)
2 apples, unpeeled, cored and
1 diced
1 a few teaspoons of tomato
1 paste, as a thickener



 
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Preparation
 
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,
[email protected], S.Smith34. 1.80á

 

 
Servings:
1


 

 

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