Red Curry Pumpkin Dal

I love the comfort and joy that a warm pot of curry brings. Here's a fairly light and fragrant curry with a tomato base, that I stewed with locally picked pumpkin squash. You can use your favorite squash, veggies or potatoes to sub pumpkin, depending on the season. Do toast your spices prior to stewing for the most aromatic flavors possible. I cooked my yellow lentils separate to the red curry for a more fluffy, rice-like texture. You can also cook everything in one pot if you want a thicker stew. Enjoy! 

Red Curry Pumpkin Dal
by Sarah Farsh November 8, 2022
  • dry spices: curry leaves, mustard seeds, cinnamon bark, fenugreek, cumin seeds, indian chili powder
  • 1 sweet onion, diced
  • a few hot or mild peppers, chopped
  • 1" fresh ginger, minced
  • 3 cloves garlic, minced
  • 1/4 cup dried chopped, or powdered mango
  • 1 lemon, juiced
  • sea salt and crushed black pepper to taste
  • 1 large can of red tomatoes
  • 1/2 pumpkin, peeled and chopped
    • or kombucha squash, butternut squash or sweet potato
  • yellow lentils cooked with cardamom and cumin seeds served on the side
  • added veggies: green peas, asparagus, baby spinach, purple cabbage 
In a large stew pot, dry sauté all the dry spices to release natural oils and flavor. Add onions, peppers, and remainder ingredients (minus lentils if you're cooking separately like I did). Add desired amount of water to your stew, after the crushed tomatoes, if you want the stew to be more soupy. If you do add water, go a little bit at a time so that you don't drown your veggies. Stew for 45 minutes, or until your squash is tender to a fork. Add your veggie boost of choice on top before serving and enjoy!


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