Pumpkin and Red Lentil Curry

From Cooking Light Magazine

This is what I made last week-end (sorry folks - no picture). My only modification was doubling the amount of some spices and serving it over rice. It turned out very good, and was even better the next day. The squeeze of lime makes a big difference!!!

Because pumpkin has a neutral taste, it works well in Indian curries, where it takes on the flavors of the spices. For the best results, choose pie pumpkin, which is smaller, sweeter, and more tender than the larger pumpkins used for carving jack-o'-lanterns. You can substitute brown lentils and cook them 20 to 30 minutes longer, adding more broth, if necessary.

1 tbsp extra virgin olive oil

2 cups chopped onion (about 2 medium)

5 cups (1/2-inch) cubed peeled fresh pumpkin (about 1 3/4 pounds)

1 tsp ground ginger

1 tsp ground cumin

1 tsp ground coriander

3/4 tsp ground turmeric

1/4 tsp ground red pepper

3 garlic cloves, minced

1 small jalapeño pepper, seeded and finely chopped

4 cups vegetable brot

1 (14.5-oz) can diced tomatoes, undrained

1 cup dried small red lentils

1/4 tsp salt

1/4 tsp freshly ground black pepper

1/4 cup chopped fresh cilantro

6 lime wedges

• Heat oil in a large saucepan over medium heat.
• Add onion; cook 5 minutes, stirring occasionally.
• Stir in pumpkin and next 7 ingredients (through jalapeño); cook for 30 seconds, stirring constantly.
• Add broth and tomatoes; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until pumpkin is just tender.
• Stir in lentils; cook 10 minutes or until lentils are tender.
• Stir in salt and black pepper.
• Ladle stew into individual bowls; sprinkle with cilantro. Serve with lime wedges.

Yield: 6 servings (serving size: about 1 1/3 cups stew, 2 teaspoons cilantro, and 1 lime wedge)

Link to the recipe on Cooking Light website