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Pumpkin Curry with Lentils and Apples

Rated as 4.03 out of 5 Stars

"This dish makes a hearty autumn or winter meal with its unique combination of ingredients. What a delicious vegetarian dish!"
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Ingredients

2 h 10 m servings 360 cals
Original recipe yields 6 servings

Directions

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  1. Place the red and brown lentils in a pan with the water and turmeric. Cook over medium-low heat until tender, about 45 minutes. Drain, reserving 2 1/2 cups of the cooking liquid.
  2. Meanwhile, heat the canola oil in a large, deep pot over medium heat. Stir in the onion, and cook until tender and transparent, about 5 minutes. Stir in the tomatoes and garlic; cook 5 minutes more, stirring occasionally. Mix in the curry powder, cumin, salt, pepper, and cloves. Add the cooked lentils, reserved cooking liquid, pumpkin, potatoes, and carrots. Cover, and cook over medium-low heat until the vegetables are tender, 35 to 45 minutes. Stir in the spinach and apple. Cook until the pumpkin can be easily pierced with a fork, about 15 minutes more. Adjust seasonings to taste.

Footnotes

  • Editor's Note
  • Be sure to use small sugar pumpkins for this recipe. The flesh of Halloween-type pumpkins is too stringy. Also, any winter squash such as butternut, acorn squash, or buttercup can be substituted for pumpkin.

Nutrition Facts


Per Serving: 360 calories; 3.7 g fat; 64.3 g carbohydrates; 20.1 g protein; 0 mg cholesterol; 244 mg sodium. Full nutrition

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Reviews

Read all reviews 51
  1. 62 Ratings

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Most helpful positive review

delicious, but with made some adjustments to this recipe: i doubled the amount of curry powder and apple, and increased the spinach, carrot, and onion. I did not add the cooked lentils when i ...

Most helpful critical review

I like the idea of this, but it was way too much lentil in proportion to the rest of the ingredients. As a result, it was very bland and not at all pumpkiny. After tasting it, I added more spice...

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delicious, but with made some adjustments to this recipe: i doubled the amount of curry powder and apple, and increased the spinach, carrot, and onion. I did not add the cooked lentils when i ...

Fantastic, I think if I made it exactly per instructions it would be *****+! I had lots of fresh pumpkin and was able to make this from mostly what I had in my cabinets and fridge--didn't have s...

Fantastic!This coming from a person who cooks lentils every day without fail! I had no idea one cud put all this in lentils:)) and it wud taste so good! And yes, I saute'd the onions, garlic an...

I like the idea of this, but it was way too much lentil in proportion to the rest of the ingredients. As a result, it was very bland and not at all pumpkiny. After tasting it, I added more spice...

This was a departure from my usual lentils, for me. I liked it a lot! My kids loved it too! I subbed spinach with kale, and a butternut squash for the pumpkin because that's what I had on hand. ...

I used sweet potatoes instead of pumpkin - and it worked perfectly. The flavors worked very well together. I wish I had read the reviews ahead of time and used more turmeric in the lentils - b...

I used butternut squash instead of pumpkin - but otherwise followed the recipe to the letter. It was a very thick chunky stew and tasted good. The apple chunks were really great - I think next...

Nice flavor, great use/mix of ingredients, and I love the slight sweetness of the apples. I made this last night following the advice of others: doubled the spices, added an extra apple, and us...

Delicious! It did take quite a bit longer to prepare the dish than I expected, but I work slowly. It was well worth the time in the end and the left-overs are great, too.