It’s a gloomy rainy day in Texas, and is supposed to continue like this all weekend. I’m not complaining to much though. I don’t mind having an excuse to curl up with a bunch of fuzzy blankets and cocoon with a good book.
A side from good books and coffee, on rainy days I love a nice hot bowl of soup or stew. Something thick and filling that will warm my belly. This Pumpkin Lentil Kale Curry is just want the doctor ordered.
It’s really simple to make.
Only takes 30 minutes to cook.
OR I explain at the bottom how you can make it in the crock pot (thank you Lord for slow cookers!) so all you have to do is throw all the ingredients together and it’ll be ready for you when you get home from work.
Pumpkin Lentil Kale Curry
Ingredients:
4 cups vegetable broth
3 cups water
1 1/2 cups red lentils
1 sugar pumpkin (peeled and chopped) can use butternut squash
1 medium yellow onion, diced
1/4 tsp fresh ginger, grated
1/4 tsp fresh turmeric, grated
1 1/2 tsp curry powder
1/2 tsp masala powder
1/2 tsp corriander
1/2 tsp cumin
2-3 garlic cloves (minced)
3-4 fresh sage leaves
1 15oz can coconut milk
1 head of curly kale, chopped
optional garnish: cilantro, lime, and pumpkin seeds
optional rice for serving
Directions:
- Coat the bottom of a medium-sized saucepan with coconut oil and place over medium heat. Add onion and sauté until softened, about 5 minutes. Add garlic, ginger, cumin, coriander, masala, turmeric and sage. Sauté 1 minute more, until the mixture is fragrant.
- Add broth, water, lentils and pumpkin. Stir a few times to incorporate and bring to a simmer, cook uncovered. Allow to simmer until lentils and pumpkin are tender, about 20 minutes, stirring occasionally. Stir in coconut milk and kale, cook for 5 more minutes until kale is wilted and remove from heat. Season with salt and pepper.
- Serve over rice, or just eat it as a soup/stew, and garnish with pumpkin seeds, cilantro, and fresh lime wedge.
Don’t have time to do all this? Or want to have it all ready for you when you get home after a long day of work? Throw all ingredients except the coconut milk in to a CROCKPOT. 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.
