Many things about this recipe appealed to me. Pumpkin. Curry. Easy. Lentils. One pot meal. And it was good, it just needs a little something added to it - like more vegetables. I added peas and roasted potatoes. Roasted cauliflower, sauteed bell peppers, or some leafy greens like spinach would be great additions too. This isn't a traditional curry, just something simple and quick.
If this sounds good, you might also like:
Warm Roasted Pumpkin & Shallot Salad
Butternut Squash Casserole
Caribbean Roasted Vegetables
Squash & Aged White Cheddar Tart with Roasted Garlic Custard
Pumpkin Lentil Curry
Adapted from The Vegan Table
1 1/2 cups (290 g) red lentils
3 cups plus 2 tbsp water, for sauteeing, divided
2 medium size yellow onions, finely chopped
1 tbsp minced ginger
4 garlic cloves, minced
1 can (15 oz) light coconut milk
798 mL can pumpkin puree
1 tbsp curry powder
1/4 tsp cayenne
1/2 cup shredded unsweetened coconut (optional)
1/2 tsp salt
Heat 2 tablespoons of water in a large saucepan. Add onions, ginger, and garlic, and cook until onions are translucent, about 6 minutes.
Add lentils, remaining 3 cups water, coconut milk, pumpkin, curry powder, cayenne, and optional coconut, and cook over low-medium heat until lentils are mushy but still retain body and texture, 35 to 40 minutes.
Stir occasionally, and keep an eye on how quickly the liquid is evaporating. If it evaporates too quickly, you may need to add more water or milk before the lentils are cooked. Add salt. Serve over rice.