Pumpkin Curry

Photo: flickr user avidd

Ingredients

1 cup Red or brown lentils

6 cups Water

teaspoon Turmeric

1 tablespoon Canola oil

1 lrg Onion, diced

2 Tomatoes, cored and chopped

3 To 4 cloves garlic, minced

tablespoon Curry powder

2 teaspoons Cumin

Salt and pepper to taste

teaspoon Ground cloves

2 cups Peeled, chopped pumpkin or

Other winter squash

2 cups Chopped unpeeled white

Potatoes (about 2 medium)

2 mediums Carrots, peeled and diced

(about 1 cup)

2 cups Shredded leafy greens (kale, Spinach, 2 Apples, unpeeled, cored and

Diced

x A few teaspoons of tomato

Paste, as a thickener

Preparation

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,