Recipe by JMCCREAR
"This dish makes a hearty autumn or winter meal with its unique combination of ingredients. What a delicious vegetarian dish!"
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tomatoes, cored and chopped
1 1/2 tablespoons
curry powder, or to taste
peeled, cubed (1-inch), seeded pumpkin
potatoes, unpeeled and chopped
carrots, peeled and diced
packed fresh spinach, chopped
Granny Smith apple, unpeeled, cored and diced
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!
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.
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.
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:)
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!
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!
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.
Delicious! It did take quite a bit longer to prepare the dish than I expected, but I work slowly. It was well worth the time in the end and the left-overs are great, too.
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Curry with Lentils and Apples
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 34
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