Pumpkin Curry with Lentils and Apples Recipe
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Pumpkin Curry with Lentils and Apples

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

Rating: This weblink has been rated 29 times with an average star rating of 4.2 Read Reviews (24)

Rate/Review | 1,742 people have saved this

What to Drink?

Wine Riesling
Prep Time:
30 Min
Cook Time:
1 Hr 40 Min
Ready In:
2 Hrs 10 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 1 cup red lentils
  • 1 cup brown lentils
  • 8 cups water
  • 1/2 teaspoon turmeric
  • 1 tablespoon canola oil
  • 1 large onion, diced
  • 2 tomatoes, cored and chopped
  • 3 cloves garlic, minced
  • 1 1/2 tablespoons curry powder, or to taste
  • 2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground cloves
  • 2 cups peeled, cubed (1-inch), seeded pumpkin
  • 2 potatoes, unpeeled and chopped
  • 2 carrots, peeled and diced
  • 2 cups packed fresh spinach, chopped
  • 1 Granny Smith apple, unpeeled, cored and diced

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.

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 360 | Total Fat: 3.7g | Cholesterol: 0mg

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 view all reviews »

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 22, 2008 by RACH8 
Fantastic, I think if I made it exactly per instructions it would be *****+! I had lots of... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 14, 2008 by thezeal 
delicious, but with made some adjustments to this recipe: i doubled the amount of curry... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 21, 2008 by VIVNIDHI 
Fantastic!This coming from a person who cooks lentils every day without fail! I had no idea ... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 20, 2008 by KymInNM 
I like the idea of this, but it was way too much lentil in proportion to the rest of the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 6, 2008 by thamesarino 
This was a departure from my usual lentils, for me. I liked it a lot! My kids loved it too! I... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 15, 2008 by TOBSCHOLARLY 
Bland, bland, bland. I love all the vegetables and lentils that went into this but after it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 29, 2008 by Elizabeth 
Delicious! It did take quite a bit longer to prepare the dish than I expected, but I work... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 19, 2009 by spacedcowgirl 
I used butternut squash instead of pumpkin - but otherwise followed the recipe to the letter. ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 24, 2009 by tina k 
I used sweet potatoes instead of pumpkin - and it worked perfectly. The flavors worked very... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 1, 2008 by michellemar 
Quite yummy and easy to make. I added zucchini but followed everything else exactly. A great... MORE

 
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