Enjoy the Lentil Things: Pumpkin Lentil Curry
HAPPY OCTOBER 1ST (or in my world, Natalia 1st). October has and always will be the best month out of the year. Apart from me being born, our little family has grown this month by one very important canine – Spud (follow his IG @aspudslye). This time of year, the trees in Colorado are amazing, the whether is perfect, and lastly, Halloween is coming!!
Looking back at 2020, I’ve accomplished quite a bit. I got promoted, moved states, adopted Spud, and moved in with my better half. With the move came a new house and a killer kitchen that has sparked new recipes. One of these recipes being a pumpkin lentil curry. In my last few weeks of 25 I’m hopping to keep this momentum going!
Pumpkin are versatile and rich in vitamins, minerals and antioxidants. Pumpkins can boost your immune system, protect your eyesight, and promote heart and skin health. Mix this together with fiber-packed red lentils and you have a hearty, gluten-free, vegan curry.
Enjoy the Lentil Things: Pumpkin Lentil Curry
Serves 6
- 4 cups low sodium vegetable broth
- 1 block of firm tofu, cubed
- 1 cup cauliflower, chopped
- 1 small sweet onion, chopped
- 8 garlic cloves, chopped
- 2 tbsp red curry paste
- 2 cups pureed pumpkin (canned pumpkin)
- 1 cup Trader Joe’s pumpkin simmer sauce
- 1 can coconut milk
- 2 tbsp tomato paste
- 2 cups red lentils, dry
- 2 tbsp olive oil
- salt and pepper to taste
- cilantro, chopped for topping
- cashews, chopped for topping
- 2 limes, sliced for serving
Method
- In a large pot on medium heat, add olive oil, onion, garlic, and curry paste. Cook for about 3 minutes.
- Pour in vegetable broth, coconut milk, canned pumpkin, tomato paste, chopped cauliflower, and red lentils. Bring to boil then cook on low for 20 minutes. Stir occasionally.
- While curry is cooking, pour the simmer sauce into a fry pan and add the cubed tofu. Cook on medium heat for ten minutes, flipping occasionally. Once done, add to the curry pot. Add salt and pepper as needed.
- I served this over Trader Joe’s wild rice. You can add any base or eat on its own. Divide into bowls then top with chopped cilantro, cashews, and a lime wedge. Add pre-made Naan Bread or make it your self for a complete curry dish.
