Thanksgiving is on the horizon, and if you are scrambling to find a dish to bring to the family/friend gathering, don’t fret! This pumpkin lentil curry is calling your name if you are a bit adventurous and willing to branch out to something a little more unconventional for the food festivities. (If you’re a purist, no worries, I totally get that Thanksgiving camp, too). Regardless of where you stand with regards to the appropriate spread for this holiday, you need to whip up this curry at least once this winter. Not only is it easy to make (just add all the ingredients to one pot,and simmer away) but it’s creamy and warm, and tricks you into feeling like you are diving into a big bowl of comfort food.
Unlike typical comfort food, though, this curry is oh so good for you. Eat up to nourish yourself from the inside out! I wouldn’t even blame you if you wanted an extra helping. The curry gets its creamy factor from pumpkin puree. Pumpkin is one popular squash during this time of year, and for good reason. It’s is a great source of vitamin A, which is an essential nutrient for healthy skin, eyes, and tissue repair. I can’t say that there are any health benefits if you get your serving of pumpkin in latte or cupcake form, so try to go for the real thing :).
The other key player in this curry is the mighty lentil! Lentils not only bump up the fiber and protein in this dish (keeping you fuller, longer), but they also add significant amounts of iron, folate, phosphorus, magnesium, and zinc!! Lentils have you covered with everything from bone health, to boosting immunity and aiding in DNA synthesis/repair. Now that’s a super food. Let’s get cooking!!
Pumpkin Lentil Curry
- 2 cups pumpkin puree
- 1 cup lentils, rinsed
- 1 medium red bell pepper, diced
- 1/2 medium yellow onion, diced
- 2 cups spinach
- 2 1/3 cups bone broth or vegetable stock
- 1 Tbs coconut oil
- 1/3 cup coconut milk (the thicker, culinary kind, not the kind you put in your cereal)
- 1 tsp curry powder
- salt, to taste
- cilantro, for garnish
- pumpkin seeds, for garnish
- Add onions and bell pepper to a large pot with the coconut oil. Cook until onions translucent, about 7 minutes.
- Add bone broth to the pot, and bring to a boil. Add lentils, reducing to a simmer, and cook for 20-30 minutes until lentils are tender.
- Add pumpkin puree, curry powder, and coconut milk to the pot. Simmer 10 more minutes so that all the flavors incorporate. Salt to taste.
- At the last minute before serving, stir spinach into the pot, just to wilt the leaves. Serve nice and hot!
- Garnish with pumpkin seeds and cilantro. Enjoy!
Tell me, are you a Thanksgiving purist, or do you like things with a twist? Also, what is your fave Thanksgiving dish? For me, it’s the stuffing, hands down. On another note, do you call it stuffing or dressing? I just never understood the “dressing” thing. Dressing is what you drizzle on salad, and it certainly doesn’t have bread as it’s staple ingredient.
One more thing- if you are looking for ways to prevent over-eating / over-indulging on Thanksgiving, check out this oldie but goodie post.
From me to you, have a wonderful Thanksgiving. I am soooo thankful to those of you who take the time to read my blog and join the discussion in the comments!! I wouldn’t be here without you!