PUMPKIN CURRY WITH LENTILS AND APPLES

This dish makes a healthy pre-winter or winter supper with its one of a kind blend of fixings. What a delightful veggie lover dish!

Fixings

             1 cup red lentils

             1 cup earthy colored lentils

             8 cups water

             ½ teaspoon turmeric

             1 tablespoon canola oil

             1 huge onion, diced

             2 tomatoes, cored and cleaved

             3 cloves garlic, minced

             1 ½ tablespoons curry powder, or to taste

             2 teaspoons ground cumin

             ½ teaspoon salt

             ½ teaspoon dark pepper

             ¼ teaspoon ground cloves

             2 cups stripped, cubed (1-inch), cultivated pumpkin

             2 eaches potatoes, unpeeled and cleaved

             2 medium (blank)s carrots, stripped and diced

             2 cups stuffed new spinach, hacked

             1 Granny Smith apple, unpeeled, cored and diced

Headings

Guidelines Checklist

             Step 1Place the red and earthy colored lentils in a skillet with the water and turmeric. Cook over medium-low warmth until delicate, around 45 minutes. Channel, holding 2 1/2 cups of the cooking fluid.

             Step 2Meanwhile, heat the canola oil in an enormous, profound pot over medium warmth. Mix in the onion, and cook until delicate and straightforward, around 5 minutes. Mix in the tomatoes and garlic; cook 5 minutes more, blending once in a while. Blend in the curry powder, cumin, salt, pepper, and cloves. Include the cooked lentils, saved cooking fluid, pumpkin, potatoes, and carrots. Spread, and cook over medium-low warmth until the vegetables are delicate, 35 to 45 minutes. Mix in the spinach and apple. Cook until the pumpkin can be handily penetrated with a fork, around 15 minutes more. Alter flavors to taste.

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