Pumpkin & Lentil Coconut Curry
| Servings | Prep Time |
| 5-6People | 15Minutes |
| Cook Time |
| 45 Minutes |
|
|
Ingredients
- 3Cups Cooked Pumpkin(or 2 – 15 oz cans, pureed OK)
- 1Cup Red Lentils(they cook fastest)
- 1Medium Red PepperDiced
- 1Medium White OnionDiced
- 1Can Coconut Milk
- 3Cloves Fresh GarlicMinced or Pressed
- 3.5Cups Low Sodium Vegetable Broth
- 2Cups Fresh Spinach
- 3TBSP Curry Powder(I buy whatever is available)
- 1tsp Turmeric Powder
- 1.5TBSP Fresh Ground Ginger
- 2TBSP Maple Syrup(alternatively date syrup or date sugar)
- 1/4tsp Cayenne PepperAlternately Red Pepper Flakes
- 1tsp Fennel Seed
Instructions
- You can literally throw all ingredients in a pot and cook them. (If you are using brown or green lentils, you may want to took them for a bit first.) I would recommend adding the coconut milk at the end just so you don’t scorch it!
- Cook until lentils are tender, about 45 minutes. In this photo I used fresh pumpkin which is my personal preference.
- Serve over rice! Note that I used broccoli in this one, but I prefer the spinach.
- You can actually use alternative veggies. I have used a variety
Recipe Notes
WARNING, some curry powders can be spicy, you may want to leave out the cayenne pepper. This is a large batch that can be frozen for use later. I designed it this way so that a full can of coconut milk and 2 cans of pumpkins can be used. 