Pumpkin and Red Lentil Curry

Name: Pumpkin and Red Lentil Curry
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Indian, Asian
Ingredients: 0 teaspoons freshly ground black pepper; 411 grams diced tomatoes, undrained; 1 Tbsp extravirgin olive oil; 59 milliliters chopped fresh cilantro; 3 garlic cloves, minced; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1 teaspoon ground ginger; 0 teaspoons ground red pepper; 1 teaspoons ground turmeric; 1 small jalapeño pepper, seeded and finely chopped; 6 lime wedges; 473 milliliters chopped onion (about 2 medium); 1 liters (1/2-inch) cubed peeled fresh pumpkin (about 1 3/4 pounds); 237 milliliters dried small red lentils; 0 teaspoons salt; 946 milliliters organic vegetable broth (such as Swanson Certified Organic)

Pumpkin and Red Lentil Curry is a gluten free and vegan recipe with 6 servings. One serving contains 230 calories, 11g of protein, and 3g of fat. This recipe covers 24% of your daily requirements of vitamins and minerals. A mixture of ground pepper, canned tomatoes, extravirgin olive oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a rather inexpensive recipe for fans of Indian food. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Heat oil in a large saucepan over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add onion; cook 5 minutes, stirring occasionally. Stir in pumpkin and next 7 ingredients (through jalapeo); cook for 30 seconds, stirring constantly.

Ingredients you will need

Pumpkin

Onion

Add broth and tomatoes; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until pumpkin is just tender. Stir in lentils; cook 10 minutes or until lentils are tender. Stir in salt and black pepper. Ladle stew into individual bowls; sprinkle with cilantro.

Ingredients you will need

Salt And Pepper

Cilantro

Tomato

Lentils

Pumpkin

Broth

Stew

Equipment you will use

Bowl

Ladle

Serve with lime wedges.

Ingredients you will need

Lime Wedge

Equipment

Sauce Pan

Bowl

Ladle

Ingredients

Servings:

0teaspoons

freshly ground black pepper 411grams

diced tomatoes, undrained 1Tbsp

extravirgin olive oil 59milliliters

chopped fresh cilantro 3

garlic cloves, minced 1teaspoon

ground coriander 1teaspoon

ground cumin 1teaspoon

ground ginger 0teaspoons

ground red pepper 1teaspoons

ground turmeric 1small

jalapeño pepper, seeded and finely chopped 6

lime wedges 473milliliters

chopped onion (about 2 medium)1liters

(1/2-inch) cubed peeled fresh pumpkin (about 1 3/4 pounds)237milliliters

dried small red lentils 0teaspoons

salt 946milliliters

organic vegetable broth (such as Swanson Certified Organic)

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian can be paired with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Beaumont Hope Marguerite Chenin Blanc with a 5 out of 5 star rating seems like a good match. It costs about 35 dollars per bottle.