Pumpkin Curry with Lentils and Apples Recipe - Allrecipes.com
Pumpkin Curry with Lentils and Apples Recipe
  • READY IN ABOUT hrs

Pumpkin Curry with Lentils and Apples

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    30 mins
  • COOK

    1 hr 40 mins
  • READY IN

    2 hrs 10 mins

Directions

  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.
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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.
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Reviews More Reviews

Most Helpful Positive Review
May 22, 2008

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 some of the ingredients but substituted courgette for the carrot, cinnamon for the cloves, and I didn't have curry powder (I upped the cumin). I cut down on the time needed by baking the pumpkin, pre-cooking the potatoes, using tinned lentils, using canned tomatoes instead of fresh, and frozen, thawed and drained spinach. Next time I'll be sure to have all of the correct ingredients. This is great with brown rice. Thanks for such a great recipe!

 
Most Helpful Critical Review
Oct 20, 2008

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 spices (doubling them) and a bit of coconut milk, and still it was disappointing. I’d suggest using, at most, half the amount of lentils—maybe even less—and increasing the pumpkin.

 
Nov 14, 2008

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 added the pumpkin etc as i think this would make it too mushy. instead, i added it with the apple and spinach step.

 
Jun 21, 2008

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 and tomatoes in the pressure cooker, added the rest of the stuff (less water) and two whistles! I was done in 20 minutes:)

 
Oct 06, 2008

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. It will definitely get made again on our house. It is a great recipe to fiddle with for your own needs(like what's in the fridge), but also good the way it's written. The only major change I made was to add the cooked lentils in with the kale and apple, because I like my lentils to have a good texture still, but a very good recipe. Thank you!

 
Jul 24, 2009

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 - because they were a bit bland. But adding a bit of salt helped. Oh, and this dish just got better and better after a few days in the refrigerator!

 
Oct 19, 2009

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 time I'll add some more apples. Maybe replace some potatoes with apples? Also I think a splash of cream or coconut milk would really help this soup go from good to great.

 
Dec 24, 2009

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 used 1/2c of brown/red lentils instead of 1c. I used butternut squash instead of pumpkin as suggested by the author, which came out great. The only problem was the lentils turned to mush and the consistency was more like dhal. Next time I will cook the lentils for only 30 min (set aside uncovered), and then add the cooked lentils to the pot last, after the potatoes are done. So essentially just combine the lentils with all the other ingredients just before serving. I served this with basmati rice.

 

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Nutrition

  • Calories
  • 360 kcal
  • 18%
  • Carbohydrates
  • 64.3 g
  • 21%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 3.7 g
  • 6%
  • Fiber
  • 24.2 g
  • 97%
  • Protein
  • 20.1 g
  • 40%
  • Sodium
  • 244 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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