Shannons Pumpkin Lentil And Herb Curry Recipes

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.

Steps:

• Saute onion in a little oil until translucent.
• Add thyme, coriander and curry powder, cook until fragrant, about 1 minute.
• Add pumpkin, potatoes, tomatoes, tomato paste and lentils.
• Stir well then add water to just cover.
• Bring to the boil, then simmer for 15mins or until vegetables and lentils are tender.
• Stir occaisonally, add water if needed.
• Add peas and simmer for another 5mins.
• Serve alone or with rice.