Friday, October 3, 2014

Pumpkin Lentil Curry


2 tablespoons Coconut Oil
2 teaspoons Salt
3 tablespoons Ground Cumin
1 teaspoon Ground Cinnamon
3 Bay Leaves
1 tablespoon Ginger Root, finely chopped
1 clove Garlic
1 teaspoon Ground Cayenne Pepper
1 can Tomato Paste
1 can Pumpkin
1 can Kidney Beans
1 can Lentils
1 can Light Coconut Milk

Heat coconut oil in a saucepan over medium-high heat. Cook all spices in oil until fragrant, about 1 to 2 minutes. Reduce heat to medium-low. Add tomato paste, pumpkin, kidney beans (rinsed and drained), and lentils.
Turn up heat to medium and cook until slightly reduced, about 5 minutes. Add cream and cook until heated through, about 2 to 4 minutes.
Cover saucepan and reduce heat to a simmer for 45 minutes, stirring occasionally. Serve warm, over rice or quinoa.

Nutrition Information

Serves: 6 | Serving Size: about 1 cup

Per serving:
Calories: 285
otal Fat: 10g; 
Saturated Fat: 7g 
Monounsaturated Fat: 0g 
Polyunsaturated Fat: 0g
Cholesterol: 0mg
Sodium: 1238mg
Total Carbohydrate: 43g
Dietary Fiber: 12g
Sugars: 10g
Protein: 13g

Nutrition Bonus: Potassium: 213 mg; Vitamin A: 187%; Vitamin C: 11%; Calcium: 8%; Iron: 36%

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Author K. Meador is a mom to two grown sons who are currently pursuing their adult lives outside the home. For the past several years, she has traveled with her job and has now settled down in Oklahoma City area.

She enjoys photography, walking, and visiting with family and friends.

Please leave a comment on this blog and share if you are so inclined.  Author K. Meador has six books published which are available in paperback, eBook, and four are on audio.  Thank you. Your support is truly appreciated. 

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K-Trina Meador, aka K. Meador