Angel Sweet® & Pumpkin Curry
4Angel Sweet® & Pumpkin CurryServes 4
1010 Mins 40 Mins 50 Mins
- 2 Tbsp. coconut oil
- 1 large onion, finely chopped
- 3 garlic cloves, finely chopped
- (1) 2-inch piece of ginger, peeled and finely chopped
- 1 Tbsp. tomato paste
- 1 Tbsp. curry powder
- 2 tsp. garam masala
- ½ tsp. Kosher salt
- 3 cups cubed pumpkin or butternut squash
- 1 cup dried red lentils
- 2 cups vegetable stock, plus more as needed
- 1 container Angel Sweet® tomatoes, halved
- Heavy cream, for serving
- Cilantro, for garnish
- Chopped cashews, for garnish
- In a large, deep skillet, melt coconut oil over medium-high heat. Add the onion, garlic, and ginger and sauté until fragrant. Stir in the tomato paste, curry powder, garam masala, and ½ tsp. Kosher salt and cook for an additional 2 minutes.
- Stir in the cubed pumpkin (or butternut squash) and lentils, coating with the spices. Add in the vegetable stock and bring to a simmer. Cover and allow to simmer until the lentils and pumpkin are tender, about 20-25 minutes. If needed, add additional stock to reach desired consistency.
- Stir in the tomatoes and cook until heated through. Taste and adjust seasonings as desired.
- Serve with a drizzle of heavy cream and garnish with cilantro and cashews.
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