Shannons Pumpkin Lentil And Herb Curry Food
SLOW COOKER PUMPKIN, CHICKPEA, AND RED LENTIL CURRY
Creamy, hearty, and full of flavor, this vegan Indian-inspired Crock Pot recipe is so easy to assemble. A perfect weeknight dinner for fall (or any season!)
Provided by Kare for Kitchen Treaty
Categories Main Course
Time 8h10m
Number Of Ingredients 13
Steps:
- Add all ingredients except the coconut milk to a 3-quart or larger slow cooker. Cook on low 8-10 hours or in high 5-6 hours. Stir in the coconut milk and cook on low for another 30 minutes.
- The curry will be a bit thin at first; it thickens up as it sits.
- Scoop over rice and serve with cilantro and fresh lime wedges to squeeze over the top.
Nutrition Facts : Calories 400 kcal, Sugar 9 g, Sodium 410 mg, Fat 19 g, SaturatedFat 14 g, Carbohydrate 47 g, Fiber 13 g, Protein 15 g, ServingSize 1 serving
SHANNON'S PUMPKIN LENTIL AND HERB CURRY
My friend Shannon shared this with me when I expressed an interest in adding more legumes and vegetables to my life. Easy, versatile and incredibly delicious. Hope you like it as much as we did. It will be made often in our kitchen; oh and it's even better the next day for lunch.
Provided by MrsSPheonix
Categories Curries
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Saute onion in a little oil until translucent.
- Add thyme, coriander and curry powder, cook until fragrant, about 1 minute.
- Add pumpkin, potatoes, tomatoes, tomato paste and lentils.
- Stir well then add water to just cover.
- Bring to the boil, then simmer for 15mins or until vegetables and lentils are tender.
- Stir occaisonally, add water if needed.
- Add peas and simmer for another 5mins.
- Serve alone or with rice.
Nutrition Facts : Calories 461.7, Fat 2.3, SaturatedFat 0.5, Sodium 91.1, Carbohydrate 94.9, Fiber 16.1, Sugar 13.2, Protein 22.2
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- Add olive oil in a large pot and place over medium high heat. Once oil is hot, add in onion, carrot and garlic. Saute until onions are translucent, about 3-5 minutes. Bring heat to medium low and add in ginger, curry powder and cayenne, stir together for 30 seconds.
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- Bring soup to boil, then reduce heat and simmer over medium low for 30 minutes or until lentils are soft and tender. The soup should thicken up. (If it gets too thick for your liking, then feel free to add an extra ½ cup-1 cup water or broth.) Taste and adjust seasonings as necessary, adding additional salt and pepper if needed.
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- Heat oil in a deep skillet or large pot over medium-high heat. Add the onion and cook about 2 minutes, just until it starts to turn golden. Stir in the garlic and curry paste and cook about 1 minute, until the curry paste is fully incorporated.
- Stir in the broth, coconut milk, pumpkin, tomato paste, and lentils. Cover and cook on medium-low heat about 15 minutes, until the lentils are cooked but not too soft. Stir occasionally. Taste and add salt and pepper to taste.
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