PUMPKIN CURRY

Servings: 1
Ingredients:

1 c  Red or brown lentils
6 c  Water
1/2 ts Turmeric
1 tb Canola oil
1 lg Onion, diced
2    Tomatoes, cored and chopped
3    To 4 cloves garlic, minced
1 1/2 tb Curry powder
2 ts Cumin
Salt and pepper to taste
1/4 ts Ground cloves
2 c  Peeled, chopped pumpkin or
Other winter squash
2 c  Chopped unpeeled white
Potatoes (about 2 medium)
2 md Carrots, peeled and diced
(about 1 cup)
2 c  Shredded leafy greens (kale,
Spinach, escarole)
2    Apples, unpeeled, cored and
Diced
x  A few teaspoons of tomato
Paste, as a thickener

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, TXFT40A@prodigy.com, S.Smith34. 1.80ἢr>
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