Lentil Pumpkin Curry

This is a tasty, satisfying meal. Serve with steamed kale, chard or spinach.

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  • 1/3 c. diced sweet Onion

  • 3 large cloves organic Garlic, minced

  • 2 Tbs. Coconut or Avocado oil

  • 1 c. Red Lentils, rinsed

  • 1 c. Pumpkin pulp, canned or steamed and mashed

  • 1 Yam (washed and diced into 1/2" cubes)

  • 1 stalk Lemon Grass, washed and cut into 3 pieces

  • 2 Bay Leaves

  • 2 tsp. Curry Powder

  • 1 tsp Sea Salt

  • 1 tsp. Paprika

  • ½ tsp. Black Pepper

  • ½ tsp. Turmeric

  • ½ - 1 tsp. Red Pepper Flakes (to taste)

  • 2-3 c. of Water

  • ½ c. organic canned Coconut Milk

Over medium heat, sauté onions and garlic in coconut oil for about 3 minutes.  Add lentils, pumpkin and potato to pan and sauté for 3 more minutes.

Add lemon grass, bay leaves and seasoning, and enough water to fully cover ingredients. Stir and bring to a boil.

Lower heat to medium-low. Cover and cook for 25 – 30 minutes, stirring occasionally so contents don’t stick to bottom. If needed, add more water to retain curry consistency.

Add the coconut milk during the last 5 minutes of cooking.Remove lemon grass stalks and bay leaves.

Serve in bowls over greens.