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October 2, 2017

Pumpkin and Lentil Curry


Pumpkin and Lentil Curry

IT’S FALL! Who doesn’t love fall? Pretty sure if there was someone who claimed to not like fall, they’ve gotta be kidding themselves. With fall comes….PUMPKINS! I think we all wonder “how can I incorporate pumpkin into every aspect of my life for the next couple of months?” Well I have a great way to incorporate pumpkin into a healthy dinner! Fun fact- I’m pretty sure this is my baby’s favorite meal..She’ll eat anything we give her but this one, she really scarfs down. She is turning ONE YEAR OLD (brb sobbing) this week and I am making it for her birthday dinner and we are gonna eat it out on the porch and soak in all the falling leaves and joy that comes with fall and turning one even if it is 90 degrees outside because Texas.

This Pumpkin and Lentil Curry is full of flavor, oh so comforting, and basically fall in a bowl. I hope you have fun in the kitchen and enjoy this delicious recipe!

Time:1 hour (includes cooking pumpkin) and serves 4

Ingredients
1 small baking pumpkin cubed and roasted (see instructions below)
1 tbsp olive oil or coconut oil
1 yellow onion diced
1 tbsp garlic minced
1 cup cooked lentils
1 can diced tomatoes or 2 tomatoes diced
1 carrot chopped
1 tsp ginger (freshly minced or ginger paste)
1 tbsp garlic
1 tbsp yellow curry powder
½ tsp cumin
½ tsp cinnamon
¼ tsp pumpkin pie spice
Pinch of salt and pepper
4 cups vegetable broth
½- 1 cup Almond milk or coconut milk (from can) to add creaminess (optional)

 
Instructions
Pumpkin– Do this first so that your pumpkin can be ready to go when you are
Heat oven to 400
Cut your pumpkin in half and scoop out the seeds and stringy things
Cut pumpkin into 1 inch slivers
Arrange on a baking sheet and drizzle with olive or coconut oil and a dash of salt and pepper
Bake for 30 minutes or until it is easily penetrable with a fork
Once cooled enough to touch, cut off hard skin and cut into small cubes

Next
Add oil to a pot and heat
Add onion, garlic, and carrots and let cook for 5 minutes
Add all of the spices including ginger and cook for 5-10 minutes
Add in tomatoes,lentils, and cooked pumpkin and let cook for 3-5 minutes
Add in vegetable broth and bring everything to a boil and then turn heat down to medium low and let everything simmer for 10 minutes
If you want a slightly less chunky curry- turn off your heat and add 2 cups of it into a blender and blend then add back to the pot
Lastly, if you desire a creamier curry add in ½- 1 cup almond milk or coconut milk
You can serve this with rice or eat it alone.
If you want to go all out you should totally make this amazing and simple naan for all the dipping your heart can handle.