This Pumpkin Project is a learning experience. Yesterday Sarah learned that our biscotti recipe was originally written in Russian. Yes there was a translation, but it had all the ingredients in grams. How does one find out how to convert grams to cups, or to Tablespoons and Teaspoons? Yes, we can Google it, but the conversions are a little off. So instead Sarah used Google to find a “Plan B” biscotti recipe. She found a winner as I thought it was delicious with my morning coffee.
I had a learning experience myself today. I learned that my original recipe called for the use of a pressure cooker. Well, we don’t have a pressure cooker and I wasn’t about to run out and buy one. So I also had to find a “Plan B” recipe. What can we learn from this? Always double-check the recipe to make sure it can be used. I think tomorrow I will check the remaining ones on the list just to be sure
We love Indian food in this house. Well, most of us do. Penny doesn’t seem to love anything anymore. Hopefully it’s just a phase. Curry sounded good, but this really turned out to be more of a stew. We might not be fully aware of what a curry is. We were expecting something different. We had it by itself, but it could really use either a side of naan, or to be served on a bed of rice, or both. I’ll be sure to use one of those options when we have it for leftovers.
Pumpkin Lentil Curry
- 1 tablespoon
- 2 cups chopped onion
- 5 cups cubed peeled fresh pumpkin (about 1 3/4 pounds) *
- 1 teaspoon ground ginger**
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 3/4 teaspoon ground turmeric
- 1/4 teaspoon ground red pepper
- 3 garlic cloves, minced
- 1 small jalapeño pepper, seeded and finely chopped
- 4 cups vegetable broth
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 cup dried small red lentils***
- 1/4 teaspoon salt
- 1/4 teaspoon 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.
Judy Lockhart, Cooking Light
* Peeling the pumpkin was hard. Literally hard. The outer shell was the hardest one I have ever experienced and was thicker than a quarter. I microwaved it for a few minutes to soften it up. (per Food Person) It worked slightly, but I still had to use a knife to peel it. (note to self: get knives sharpened.)
** I used fresh ginger and chopped it, chopped it, chopped it. (that’s a lot of chopping) It comes in spice jars too.
*** We didn’t have red lentils so I used plain lentils. Red would have given it a little more color.
It was good, not great. Sarah and I decided that it tasted “healthy.” Take that however you will.
Tomorrow we will be serving up Pumpkin Mojitos and the day after that will be Pumpkin-Cauliflower Dip.