Pumpkin And Lentil Curry | Dinner
Updated: Apr 29
Red lentils compliment the pumpkin and coconut best in this salty-sweet curry, but any kind you have on hand will do. Look for frozen chopped squash to cut the preparation time.
1 yellow onion, chopped 2 cups chopped pumpkin or butternut squash
2 tablespoons olive oil 1 tablespoon curry powder 1 teaspoon cumin 2 small red chillies, minced, or ½ teaspoon red pepper flakes
2 whole cloves 3 cups water or Vegetable Broth
1 cup lentils 2 tomatoes, chopped 8–10 fresh green beans, trimmed and chopped
¾ cup of coconut milk
1. Sauté onion and pumpkin or squash in olive oil until onion is soft, about 4 minutes. Add curry powder, cumin, chillies, and cloves, and toast for 1 minute, stirring frequently. 2. Reduce heat slightly and add water or Vegetable Broth and lentils. Cover, and cook for about 10–12 minutes, stirring occasionally. 3. Uncover, and add tomatoes, green beans, and coconut milk, stirring well to combine. Heat uncovered for 4–5 more minutes, just until tomatoes and beans are cooked. 4. Serve over rice or whole grains.