Pumpkin Curry

I was looking at shelf-stable meals in the Indian section of the market, for days I really didn't want to cook.  They all had jalapeños as the third or fourth ingredient, which is too much for my system.  I was especially bummed about a butternut squash curry that looked very good.  I went down the aisle to grab a can of butternut to make it myself, then remembered the pumpkin sitting on my counter.  Pretty much the same taste.

I'm using roasted fresh pumpkin here for a nutty taste, but you could just as easily open a can of solid-pack pumpkin.  Not the pie filling stuff, but the plain pumpkin purée.  You will get a more concentrated pumpkin flavor that way and a smoother texture to your curry.  I wanted it slightly chunky and relied on the lentils for the mushy part of the sauce.

This is a bit of a pantry clearing meal, as are most soups, stews, and curries.  I used half a package of tomatoes instead of tomato paste, the rest of an onion, the last bit of a jar of chopped garlic, and the end of a bag of rice.  Plus, of course, the home-grown pie pumpkin.  The only thing bought new was the cilantro, and replacing the coconut milk as a pantry staple on the following grocery day.

*1 pie pumpkin (1 to 1-1/2 lbs) or one 15 oz can purée
1 Tb olive or coconut oil
1/2 tsp paprika
1/2 tsp cumin
1/2 tsp turmeric
1 tsp curry powder, or to taste
salt and pepper to taste
*1 C diced onion
*1 C diced tomatoes
*1 clove garlic, minced
1/2 tsp grated ginger
1 C dry red lentils
1 can coconut milk (lite ok)
1/4 C chopped cilantro, plus more for garnish
*Jasmine or basmati rice for serving

1.  Preheat oven to 375º.  Cut pumpkin in half stem to blossom end.  Scoop out seeds and strings.  Save seeds for pepitas if desired.  Place cut-side down on a lined baking sheet and roast for 45 minutes to 1 hour, until easily pierced with a fork.  Allow to cool at least 10 minutes, then scoop flesh off the skin.

2.  Heat oil in a large skillet.  Add paprika, cumin, turmeric, and curry powder and cook into a fragrant paste.  Add diced onion and tomatoes and cook over medium-low until they are softened and the tomatoes have broken down. Add garlic and ginger and cook until fragrant.

3.  While that is going on, rinse lentils well.  Add water to cover by 1 inch and simmer for 12-15 minutes, until they start to split.  This is also a good time to start cooking your rice.

4.  Add coconut milk and pumpkin to the onion mixture.  Drain any standing water from the lentils and add them to the curry.  Stir to combine.  Taste and add salt and pepper as needed.  Stir in chopped cilantro and return to a simmer.  Cook another 5 minutes, then serve over the rice.

Difficulty rating  :)