I know you’re thinking, “Pumpkin CURRY????” but really, it’s good. Josh looked askance at my preparations too, but declared that it was a good meal. Best of all, it cost less than $3 to make and could probably serve 10 easily if served on rice with a side vegetable and/or salad.
I got the recipe out of Cooking Light. You can try it out here.
I did make a few changes: I didn’t have red lentils so I cooked regular lentils and pureed them. I also used canned jalapeno (don’t know if that makes a difference). The recipe says to use a large saucepan, but you’re going to want to use your largest skillet. I used my biggest saucepan and had to transfer the whole thing to my double skillet halfway through, which was annoying.
As a side note, before I put it all together and prior to adding spices and jalapeno, I reserved some pumpkin and lentil puree for Hannah and she enjoyed it.