Pumpkin Lentil Coconut Healthy Curry
Easy, Flavorful, & Healthy Curry
I LOVE ethnic food. From Indian, Thai, Japanese, Mediterranean, you name it, it's all SO good! While we all love going out to restaurants and being spoiled with great food, there are some draw backs. Usually when you go out to a restaurant the food is loaded with sodium, multiple fatty ingredients, and other not-so-great-for-us fillers.
This is an AMAZING Healthy Curry that will not only get you in the mood for the fall season with its Pumpkin addition, but it contains very few ingredients and best of all it is EASY! I took about 30 minutes to prepare mine in the morning, let it cook, and then put it in the fridge until we were ready for dinner. All I had to do was cook up some rice and heat up the curry. This dish is one of those that gets better with age, so you could even prepare it the day before or even a couple of days before and it will taste even better. The longer the flavors have to meld together the richer and more vibrant the flavor.
Serves about 6
- 2 tbsp Coconut Oil
- 2tsp Salt
- 3tbsp Ground Cumin
- 1tsp Ground Cinnamon
- 3 Bay Leaves
- 1tbsp Ginger Root, finely chopped
- 1 clove Garlic, minced
- 1tsp Ground Cayenne Pepper (I used less since I don't like it too hot!)
- 1 6oz can Tomato Paste
- 1 15oz can Pumpkin
- 1 15oz can Kidney Beans, rinsed and drained
- 15oz Lentils
- 1 15oz can Light Coconut Milk
- Heat coconut oil in a saucepan over medium-high heat.
- Cook all spices in oil until fragrant, about 1 to 2 minutes.
- Reduce heat to medium-low. Add tomato paste, pumpkin, kidney beans, and lentils.
- Turn up heat to medium and cook until slightly reduced, about 5 minutes.
- Add cream and cook until heated through, about 2 to 4 minutes.
- Cover saucepan and reduce heat to a simmer for 45 minutes, stirring occasionally.
Serve warm over rice or quinoa.