Pumpkin Apple Curry Food

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PUMPKIN & APPLE CURRY



Pumpkin & Apple Curry image

Make and share this Pumpkin & Apple Curry recipe from Food.com.

Provided by Pink Penguin

Categories     Curries

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon sunflower oil
1 large onion, chopped
3 garlic cloves, chopped
500 g pumpkin, peeled & cubed
800 g baking potatoes, peeled & cubed
1 medium cooking apple, peeled & diced
2 teaspoons mild curry paste
1 teaspoon turmeric
2 1/2 cm fresh gingerroot, chopped
2 bay leaves
1 vegetable stock cube
50 g raisins
4 tablespoons fromage frais

Steps:

  • Heat the oil in a pan. Add the onion and fry for 5 minutes until golden.
  • Add the garlic, pumpkin, potatoes and apple.
  • Stir in the curry paste, turmeric, ginger and bay leaves.
  • Add 500ml of water, the stock cube, raisins and plenty of seasoning. Bring to the boil, stirring. Cover and simmer for 15 minutes, stirring occasionally, until the vegetables are tender.
  • Spoon into bowls and top with the fromage frais and a pinch of turmeric.

Nutrition Facts : Calories 337.3, Fat 4, SaturatedFat 0.6, Sodium 13.6, Carbohydrate 74.4, Fiber 6.5, Sugar 20.9, Protein 6.2

PUMPKIN CURRY WITH LENTILS AND APPLES



Pumpkin Curry with Lentils and Apples image

This dish makes a hearty autumn or winter meal with its unique combination of ingredients. What a delicious vegetarian dish!

Provided by JMCCREAR

Categories     World Cuisine Recipes     Asian     Indian

Time 2h10m

Yield 6

Number Of Ingredients 18

1 cup red lentils
1 cup brown lentils
8 cups water
½ teaspoon turmeric
1 tablespoon canola oil
1 large onion, diced
2 tomatoes, cored and chopped
3 cloves garlic, minced
1 ½ tablespoons curry powder, or to taste
2 teaspoons ground cumin
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon ground cloves
2 cups peeled, cubed (1-inch), seeded pumpkin
2 potatoes, unpeeled and chopped
2 carrots, peeled and diced
2 cups packed fresh spinach, chopped
1 Granny Smith apple, unpeeled, cored and diced

Steps:

  • Place the red and brown lentils in a pan with the water and turmeric. Cook over medium-low heat until tender, about 45 minutes. Drain, reserving 2 1/2 cups of the cooking liquid.
  • Meanwhile, heat the canola oil in a large, deep pot over medium heat. Stir in the onion, and cook until tender and transparent, about 5 minutes. Stir in the tomatoes and garlic; cook 5 minutes more, stirring occasionally. Mix in the curry powder, cumin, salt, pepper, and cloves. Add the cooked lentils, reserved cooking liquid, pumpkin, potatoes, and carrots. Cover, and cook over medium-low heat until the vegetables are tender, 35 to 45 minutes. Stir in the spinach and apple. Cook until the pumpkin can be easily pierced with a fork, about 15 minutes more. Adjust seasonings to taste.

Nutrition Facts : Calories 360.4 calories, Carbohydrate 64.3 g, Fat 3.7 g, Fiber 24.2 g, Protein 20.1 g, SaturatedFat 0.4 g, Sodium 244.3 mg, Sugar 7.7 g

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