PUMPKIN LENTIL CURRY WITH SPINACH
This easy vegan pumpkin lentil curry with spinach is ready in under 30 minutes. It's made with coconut milk for a luscious texture and is perfect over rice!
Provided by Marisa Moore, RDN
Categories Entree
Time 25m
Number Of Ingredients 13
Steps:
- Heat oil in a deep skillet or large pot over medium-high heat. Add the onion and cook about 2 minutes, just until it starts to turn golden. Stir in the garlic and curry paste and cook about 1 minute, until the curry paste is fully incorporated.
- Stir in the broth, coconut milk, pumpkin, tomato paste, and lentils. Cover and cook on medium-low heat about 15 minutes, until the lentils are cooked but not too soft. Stir occasionally. Taste and add salt and pepper to taste.
- During the last 3-5 minutes of cooking, add 2 cups of baby spinach - allowing it to wilt into the curry.
- Serve over rice, quinoa, cauliflower or your favorite base. If desired, add chopped roasted cashews and cilantro to the top for color, flavor, and crunch.
Nutrition Facts : Calories 293 kcal, Carbohydrate 42 g, Protein 14 g, Fat 8 g, SaturatedFat 1 g, Sodium 558 mg, Fiber 17 g, Sugar 10 g, ServingSize 1 serving
SLOW COOKER PUMPKIN, CHICKPEA, AND RED LENTIL CURRY
Creamy, hearty, and full of flavor, this vegan Indian-inspired Crock Pot recipe is so easy to assemble. A perfect weeknight dinner for fall (or any season!)
Provided by Kare for Kitchen Treaty
Categories Main Course
Time 8h10m
Number Of Ingredients 13
Steps:
- Add all ingredients except the coconut milk to a 3-quart or larger slow cooker. Cook on low 8-10 hours or in high 5-6 hours. Stir in the coconut milk and cook on low for another 30 minutes.
- The curry will be a bit thin at first; it thickens up as it sits.
- Scoop over rice and serve with cilantro and fresh lime wedges to squeeze over the top.
Nutrition Facts : Calories 400 kcal, Sugar 9 g, Sodium 410 mg, Fat 19 g, SaturatedFat 14 g, Carbohydrate 47 g, Fiber 13 g, Protein 15 g, ServingSize 1 serving
PUMPKIN, LENTIL AND PEA CURRY
Make and share this Pumpkin, Lentil and Pea Curry recipe from Food.com.
Provided by hectorthebat
Categories Curries
Time 36m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a pan and cook the onion over a low heat for 3-4 minutes, until soft.
- Add the pumpkin and cook, covered, for 5 minutes. Add the Balti paste and cook for a further minute.
- Add the lentils with liquid from the can and the chopped tomatoes. Simmer very gently, covered with a lid, for 15 minutes or until tender, stirring often.
- Add the peas, bring back to the boil and simmer for a further 2 minutes.
- Serve with naan bread and basmati rice.
Nutrition Facts : Calories 258.4, Fat 4.9, SaturatedFat 0.7, Sodium 13.1, Carbohydrate 43.6, Fiber 14.4, Sugar 10.1, Protein 14.5
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