Pumpkin Curry (Vegan, Oil-free, & Gluten free)
This curry is really simple to make, delicious, and packed with veggies. It's great for meal prep and it freezes well. Serve with rice or your favorite grain of choice.
1 medium yellow onion, diced
2 serrano peppers, finely diced
4 cloves of garlic, minced
2 tsp minced ginger
14 oz dry red lentils, rinsed well
14 oz can diced tomatoes
3 tbsp red curry paste
3 tbsp tomato paste
2 tbsp low sodium tamari
1 cup pumpkin puree (Not pumpkin pie filling)
13.5 oz can of lite coconut milk
2 cups low sodium vegetable broth
4 cups frozen spinach
Juice from 1 lime
Chopped cilantro for garnishing
Salt and pepper to taste
Heat your pan to a medium heat and add your onion, serrano peppers, garlic, and ginger. Stirring occasionally until the onions are translucent. Add a splash of water as needed, so nothing sticks.
Add the tamari, curry paste, tomato paste, and stir to combine. Add a splash of water if needed.
Add your lentils, tomatoes, pumpkin puree, vegetable broth, and coconut milk then stir to combine. Cover the pot with a lid and allow to simmer. Stir occasionally, so nothing sticks.
Once your lentils are soft and the curry has thickened, add the spinach and lime juice. Stir well and cover the pot again. Continuing cooking and stirring occasionally until the spinach is hot.
Serve with a grain of your choice and chopped cilantro.