I've been meaning to share this fantastic Pumpkin Curry recipe with you all for a while now...it's become a regular favorite in my house as of late. It features mild curry flavours including slightly spicy from the red chilies and ginger, and creamy sweetness from the coconut! Best of all, it's SUPER easy to make! I know, I know, I always say that...and yes, I always mean it! But this one is even easier than usual...the only chopping you'll have to do is the onion and garlic, the rest is measure, pour and stir!
I've made some minor adjustments to the recipe, mainly in the spicing. Feel free to play around with it depending on your tastes though. I like to serve it over some brown basmati rice, but it's just perfect on it's own too! Oh, and it freezes superbly...so make a big batch and save some for a rainy (or snowy) day!
Pumpkin Curry
3 tbsp vegetable oil
2 medium-size yellow onions, finely chopped
1 tsp grated fresh ginger
3 garlic cloves, minced
1 1/2 cups red lentils
3 cups water or vegetable stock
3 tbsp curry powder
1/4 tsp cayenne OR 1/2 tsp chili powder
1/2 tsp dried red chili flakes
1/2 tsp salt
2 cups nondairy milk OR 1 can coconut milk
1 large (796 ml) can of pumpkin puree (not the pumpkin pie filling!)
1/2 cup shredded coconut (optional)
Directions
Saute onion, garlic, ginger until onions are translucent (about 6 min).
Add lentils, water, curry powder, cayenne, chili flakes and salt. Bring to a boil, then reduce heat to medium-low and cook until lentils are almost cooked al dente (soft but still retains body and texture) (about 15-20 minutes).
Stir in milk, pumpkin puree and shredded coconut. Stir well and heat through on medium heat.
Serve over rice or other grain if desired.
Enjoy!!
This recipe is adapted from Colleen Patrick-Goudreau's Vegan Table.
