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Pumpkin and Lentil Curry


  • 1 cup lentils
  • 6 cups water
  • 1/2 teaspoon turmeric
  • 1 tablespoon canola oil
  • 1 onion, diced
  • 2 tomatoes, cored and chopped
  • 3 cloves garlic, minced
  • 1-1/2 tablespoon curry powder
  • 2 teaspoon cumin
  • Salt and black pepper to taste
  • 1/4 teaspoon ground cloves
  • 2 cups peeled, chopped, pumpkin or butternut squash
  • 2 cups unpeeled white Potatoes, chopped
  • 2 carrots, peeled and diced (about 1 cup)
  • 2 cups shredded leafy greens (ie: kale, spinach)
  • 2 apples, unpeeled, cored, diced
  • Tomato paste (for use as a thickener)


Cook lentils and turmeric in the water about 45 minutes over medium-low heat. Drain, reserving 2-1/2 cups cooking liquid. Heat oil in a large saucepan; add onion. Saute over medium heat for 4 minutes. Add tomatoes and garlic. Cook for 4 minutes more, stirring occasionally. Add curry, cumin, salt, pepper and cloves. Cook for 1 minute more, stirring frequently. Stir in lentils, reserved cooking liquid, pumpkin, potatoes, tomato paste and carrots. Cook over medium-low heat until vegetables are tender, approximately 35 to 40 minutes. Stir in greens and apples and cook for 15 minutes more, stirring occasionally. Serve hot.

Submitted by Maggie Newman, Tucson CSA Adapted from the Veg-o-Maniac