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Pumpkin Curry Dal<br><br>
Category: Main Dishes - Other<br><br><br><br>
Suitable for a: vegan diet<br><br><br><br><br><br>
This recipe is mine, but inspired by a similar one from the "Death by Curry" website.<br><br><br><br>
1 1/2 cups baked pumpkin or winter squash<br><br>
1 cup water<br><br>
1/2 cup red lentils, rinsed<br><br>
5 or 6 dried curry leaves or 2 bay leaves<br><br>
1 Tb. curry powder, or garam masala if you actually find real curry leaves<br><br>
1/2 chopped onion<br><br>
hunk of fresh ginger (as much as you like) minced or grated<br><br>
2 whole dried red chiles<br><br>
1 cup coconut milk<br><br>
sea salt<br><br><br><br><br><br>
Brown onion in a bit of oil. Add ginger and spices and warm in the oil a bit.<br><br><br><br>
Add everything else, (except coconut milk).<br><br>
Cook until lentils are mushy (about 1/2 hour) and the mixture is thick.<br><br>
Add coconut milk, bring back to temperature.<br><br><br><br>
Serve over some cooked grains (I had leftover whole wheat couscous, but anything would do) with some chutney.<br><br><br><br><br><br>
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