Pumpkin Lentil Curry

Pumpkin Lentil Curry Ingredients

1 cup lentils (yellow or orange, washed & drained)2 cups pumpkin of choice (I used butternut squash)1 cup carrot (diced)1 tbsp oil1 tsp cumin seeds1 cup onion (finely diced)3 cloves garlic (minced)1 inch ginger (minced)2 sprigs curry leaves2 green chillies (sliced)1/2 tsp chilli powder1/4 tsp turmeric powder1 cup tomatoes (diced)2 cups water1 tsp salt (to taste)1/2 tsp garam masala

Steps

Heat oil in a large pot over medium high.When hot, add cumin seeds & stir for 30 secs.Add onion, garlic, ginger & curry leaves, cook till onion turns translucent.Add green chillies, chilli & turmeric powder, stir for 1 min.Add tomatoes & cook for 2-3 mins till they start to break down.Add lentils & water, cover & bring to a boil.Add pumpkin & salt, bring to a boil.Lower heat to medium, cook for 5 mins & add carrots.Cook for 5 more mins, add garam masala, stir well & taste to adjust seasoning.Continue to cook till pumpkin reaches desired doneness & stew reaches desired thickness (add more water if needed) then remove from heat.Serve with cilantro & lemon/lime plus carbs of choice.