Pumpkin Lentil Curry

Very tasty and flavorful dish!! Totally do it again! And so super filling and HEALTHY!!!

Pumpkin and Lentil Curry

Red lentils complement the pumpkin and coconut best in this salty sweet curry, but any kind you have on hand will do--I used fresh pumpkin and sprouted lentils that took longer to cook. Look for frozen chopped squash to cut the preparation time.

INGREDIENTS | SERVES 3

• 1 yellow onion, chopped
• 2 cups chopped pumpkin or butternut squash
• 2 tablespoons olive oil
• 1 tablespoon curry powder
• 1 teaspoon cumin
• 2 small red chilies, minced, or ½ teaspoon red pepper flakes--I used jalapenos that were really mild
• 2 whole cloves
• 3 cups water or vegetable broth--vegetable broth!!
• 1 cup lentils
• 2 tomatoes, chopped--3 tomatoes, I needed to use them up!
• 8–10 fresh green beans, trimmed and chopped--skipped
• ¾ cup coconut milk--didn't have :(

1. Sauté onion and pumpkin in olive oil until onions are soft, about 4 minutes. Add curry powder, cumin, chilies, and cloves, and toast for 1 minute, stirring frequently.
2. Reduce heat slightly and add water or vegetable broth and lentils. Cover and cook for about 10–12 minutes, stirring occasionally.
3. Uncover and add tomatoes, green beans, and coconut milk, stirring well to combine. Heat uncovered for 4–5 more minutes, just until tomatoes and beans are cooked.
4. Serve over rice or whole grains.