Pumpkin curry

Yield: 1 Servings

Ingredients:

1 c Red or brown lentils
6 c Water
1/2 ts Turmeric
1 tb Canola oil
1 lg Onion diced
2 Tomatoes cored and chopped
3 To 4 cloves garlic minced
1 1/2 tb Curry powder
2 ts Cumin Salt and pepper to taste
1/4 ts Ground cloves
2 c Peeled chopped pumpkin or Other winter squash
2 c Chopped unpeeled white Potatoes (about 2 medium)
2 md Carrots peeled and diced (about 1 cup)
2 c Shredded leafy greens (kale Spinach escarole)
2 Apples

Instructions:

unpeeled cored and Diced x A few teaspoons of tomato Paste as a thickener 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 stirring occasionally. Serve hot. Date: 12/5/94 From: DBAA74A Dianne Hermansen :Source - Houston Post. It is from NY vegetarian chef Ken Charney: D/L From the Prodigy Service. From the recipe files of Sue Smith TXFT40A@prodigy.com S.Smith34. 1.80á