Pumpkin Curry Recipe

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Pumpkin Curry Recipe

 

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"This curry was like a performance of Beethoven's Ninth Symphony that I'd once heard.....especially the last movement, with everything screaming and banging 'Joy.' It stunned, it made one fear great art. My father could say nothing after the meal."
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Where life is colorful and varied, religion can be austere or unimportant. Where life is appallingly monotonous, religion must be emotional, dramatic and intense. Without the curry, boiled rice can be very dull."
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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



 

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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