Sweet Potato, Pumpkin, and Lentil Curry

By vdub

Ingredients

• 3 tablespoons oil
• 1 onion
• 2 bay leaves
• 2 tablespoons grated ginger
• 2 teaspoons mustard seeds
• 1/2 teaspoon whole cloves
• 1 teaspoon cinnamon
• 2 teaspoons cumin
• 1 extra (extra) large sweet potato, or 5 cups chopped sweet potatoes (these were monster ones, so I got them cheaper- so use as many sweet potatoes and necessary to make sure its 5 cups)
• 2 1/2 cups chopped pumpkin
• 2 large potatoes, or 3 cups chopped
• 2 cups red lentils
• 1 cup coconut milk (ideally homemade)
• 3 1/2 cups water
• 3 teaspoons garlic powder
• 4 grated tomatoes
• 3 teaspoons salt (or to taste)
• 1 tablespoon paprika
• Hot pepper flakes (if desired)

Details

Adapted from pennilessparenting.com

Preparation

Step 1

1. Chop onion small.

2. Heat up oil. Add onions, bay leaves, ginger, mustard seeds, cloves, cinnamon, and cumin. Cook until the onions are golden and the spices are fragrant.

3. Chop sweet potatoes, potatoes, and pumpkin up small- but leave the pumpkin pieces bigger than the other two.

4. Add the sweet potatoes, potatoes and pumpkins to the onions. Put on low, covering, and stirring occasionally, until they are mostly soft.

5. Add the rest of the ingredients, and then cook, stirring occasionally, until the lentils are all soft.

6. Serve either plain or over rice.

Enjoy!