Healthy Lunch Recipes Indian For Weight Loss

Pumpkin Curry With Lentils And Apples

Recipe Summary Pumpkin Curry With Lentils And Apples

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

Ingredients | Healthy Lunch Recipes Indian For Weight Loss

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

Directions

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.

Be sure to use small sugar pumpkins for this recipe. The flesh of Halloween-type pumpkins is too stringy. Also, any winter squash such as butternut, acorn squash, or buttercup can be substituted for pumpkin.

Info | Healthy Lunch Recipes Indian For Weight Loss

prep: 30 mins cook: 1 hr 40 mins total: 2 hrs 10 mins Servings: 6 Yield: 6 servings

TAG : Pumpkin Curry With Lentils And Apples

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