I absolutely love curry. I don’t know why I don’t make it more often. It is one of those great foods that the recipe always seems to make alot and is always better leftover.
I wish I was better at making curries. Often I find myself with a curry spice mix hoping and praying it all turns out ok. I don’t know why I am so terribly intimidated by Indian cooking. Perhaps it is the laundry list of spices often needed for just one dish. I need to work on this irrational fear. This simple lentil curry seemed like a great place to start.
Lentils are very classic in Indian cuisine. Indian dishes cooked with lentils are called dahl. There is such a wide variety of recipes out there for dahl. While this particular dish wasn’t classified as such I feel it fits the bill. Dahls don’t always have curry in them but often do. I appreciate the addition of pumpkin and coconut milk in this particular dahl. The coconut milk adds a richness and the pumpkin gives it a great meaty/earthy texture. And the apples. It has apples. They add a hint of sweetness and texture.
To make this even better I love how hearty and healthy this recipe feels. In my mind all these ingredients are not only tasty but good for you. I was so hoping that Little would enjoy this too but he was having none of it. In his defense I don’t think he was feeling well but still… Could we please live in a world where toddlers eat what they are served? Particularly when it is tasty and healthy? Oh well.
Let me know how this turns out for you. It is a lovely well rounded, easy breezy dish that warms up your house and tummy on these post daylight savings time evenings.
Lentil Pumpkin Curry (serves 4-6)
(adapted from Yummy Mummy)
1 tablespoon extra virgin olive oil or coconut oil
1 small onion, chopped
1 small apple, chopped
1 quart vegetable/chicken broth
1 can pure pumpkin
2 teaspoons mild curry powder (can add more to taste)
1/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1 large pinch red pepper flakes (can add more to taste)
1 1/2 cups dried red lentils
1 can unsweetened coconut milk
plain Greek yogurt or sour cream for garnish
Heat oil in a large pot over medium heat. Add onion and saute until beginning to soften. Add the apple, and continue to saute until both the apple and onion are tender. Add broth and bring to a simmer. Whisk in pumpkin, curry, cinnamon, nutmeg and red pepper flakes. Stir in lentils and coconut milk. Simmer over low heat for 30-40 minutes until thickened and lentils are soft. Adjust spices to taste. Serve in bowls and garnish with a dollop of yogurt or sour cream.