Pumpkin Lentil Curry With Spinach Recipes

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PUMPKIN LENTIL CURRY WITH SPINACH



Pumpkin Lentil Curry with Spinach image

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

2 tbsp olive oil or sesame oil
1 small sweet onion, diced
2 large cloves garlic, minced
2 tbsp red curry paste
2 cups vegetable broth
1 can coconut milk
1 cup pureed pumpkin
2 tbsp tomato paste
1 cup red lentils (dry)
Salt and pepper to taste
2 cups baby spinach
¼ - ½ cup toasted salted cashews (optional)
fresh cilantro (optional)

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

PUMPKIN CURRY WITH LENTILS AND APPLES



Pumpkin Curry with Lentils and Apples image

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

Provided by JMCCREAR

Categories     World Cuisine Recipes     Asian     Indian

Time 2h10m

Yield 6

Number Of Ingredients 18

1 cup red lentils
1 cup brown lentils
8 cups water
½ teaspoon turmeric
1 tablespoon canola oil
1 large onion, diced
2 tomatoes, cored and chopped
3 cloves garlic, minced
1 ½ tablespoons curry powder, or to taste
2 teaspoons ground cumin
½ teaspoon salt
½ teaspoon black pepper
¼ 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

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 360.4 calories, Carbohydrate 64.3 g, Fat 3.7 g, Fiber 24.2 g, Protein 20.1 g, SaturatedFat 0.4 g, Sodium 244.3 mg, Sugar 7.7 g

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