Pumpkin Lentil And Pea Curry Recipes

SLOW COOKER PUMPKIN, CHICKPEA, AND RED LENTIL CURRY

Slow Cooker Pumpkin, Chickpea, and Red Lentil Curry image

Creamy, hearty, and full of flavor, this vegan Indian-inspired Crock Pot recipe is so easy to assemble. A perfect weeknight dinner for fall (or any season!)

Provided by Kare for Kitchen Treaty

Time 8h10m

Number Of Ingredients 13

Ingredients

2 (15-ounce) cans chickpeas (drianed)
1 medium yellow onion (diced)
2 medium cloves garlic (minced)
2 cups low-sodium vegetable broth
1 cup split red lentils (rinsed)
1 cup pumpkin puree
1 tablespoon curry powder*
1/4 teaspoon ground cayenne pepper
1 teaspoon kosher salt + more to taste
1 (15-ounce) can coconut milk
White or brown rice ()
Fresh lime wedges
Cilantro leaves

Steps:

Add all ingredients except the coconut milk to a 3-quart or larger slow cooker. Cook on low 8-10 hours or in high 5-6 hours. Stir in the coconut milk and cook on low for another 30 minutes.
The curry will be a bit thin at first; it thickens up as it sits.
Scoop over rice and serve with cilantro and fresh lime wedges to squeeze over the top.

Nutrition Facts : Calories 400 kcal, Sugar 9 g, Sodium 410 mg, Fat 19 g, SaturatedFat 14 g, Carbohydrate 47 g, Fiber 13 g, Protein 15 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

Ingredients

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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