Pumpkin curry     


Description
Curry TypeVegetable
StrengthUnknown
DifficultyUnknown
Sourcerthibode@rideau.ccs.carleton.ca (Rachelle Thibodeau)
VegetarianYes
VeganYes
Time to prepareUnspecified
Time to cookUnspecified
No. of servings
Ingredients1 1/2 cups baked pumpkin or winter squash
1/2 cup red lentils, rinsed
5 or 6 dried curry leaves
1 T curry powder
1/2 chopped onion
hunk of fresh ginger (I just tossed in it whole to steep, too lazy to mince)
2 whole dried red chilis
fistful of coconut
1/2 cup soymilk
sea salt
InstructionsToss all in pot, cook until lentils are mushy (about 1/2 hour). Serve over some cooked grains (I had leftover whole wheat couscous, but anything would do) with some chutney. Might have been better if Id fried the onion a bit first, but I didnt bother and it was still delicious.
Notes
Comments - 05/01/2006 14:04:35


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