One-Pot Pumpkin-Lentil Curry
This hearty, aromatic dish is great for cozy autumn evenings. Brimming with warm, savory flavors, it’s an affordable option that also works well for meal prep.
8 Serving(s)
Ingredients
- 2 tbsp. Schnucks canola oil, divided
- 1/2 medium yellow onion, diced
- 2 large carrots, peeled and diced
- 1 1/2 tsp. Schnucks garlic powder
- 3 tbsp. Schnucks yellow curry powder
- 1 (15 oz.) can Schnucks 100% pure pumpkin
- 1 tsp. chili powder
- 1 1/2 tsp. Schnucks tomato paste
- 3 cups Schnucks vegetable stock
- 1 cup dried lentils
- 1 (13.5 oz.) can Schnucks lite coconut milk
- 4 cups brown rice (cooked and hot)
- 1/4 cup fresh cilantro leaves, for garnish
Instructions
- In a large pot over medium heat, stir together 1 tablespoon oil, the onion,
- carrots and garlic powder. Cook, stirring occasionally, until onion is fragrant and translucent, 2–3 minutes. Stir in curry powder and remaining oil. Increase heat to medium-high; cook, stirring continuously, until very fragrant and vegetables are starting to caramelize, 4–5 minutes.
- Reduce heat to medium. Stir in pumpkin, chili powder, tomato paste, vegetable stock and lentils until combined. Simmer, covered and stirring every 10 minutes, until lentils absorb most of the liquid, 35–40 minutes. Add coconut milk. Reduce heat to medium-low and simmer, uncovered, until thickened, 10–15 minutes. Season with salt and pepper, if desired.
- Serve over hot brown rice, garnished with cilantro.
Finishing Touch
Sprinkle a few leftover pomegranate ariels from the Sparkling Pomegranate Punch (page 28) to add color and crunch to this Pumpkin-Lentil Curry.
Nutrition Facts
306 Calories Per ServingFat: 8gSaturated Fat: 3gCholesterol: 0mgSodium: 332mgCarbohydrates: 57gFiber: 9gSugars: 5gProtein: 9gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe