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Pumpkin Curry with Lentils and Apples
Reviews:
May 22, 2008

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 some of the ingredients but substituted courgette for the carrot, cinnamon for the cloves, and I didn't have curry powder (I upped the cumin). I cut down on the time needed by baking the pumpkin, pre-cooking the potatoes, using tinned lentils, using canned tomatoes instead of fresh, and frozen, thawed and drained spinach. Next time I'll be sure to have all of the correct ingredients. This is great with brown rice. Thanks for such a great recipe!

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