Yummy. I served this to my family and my mom-in-law. Everyone really liked it. It calls for simmering with 5 red chili peppers, which I took out early in the process as I thought it was getting a bit spicy. Turns out it wasn’t that spicy and next time I make it will let them simmer for the entire time. I used the amount of salt recommended by Colleen but this dish really needs salt to bring out the flavours otherwise it is a bit bland. Adding some lime juice really brought the dish to live. I served with brown basmati and asparagus. I will make this again as its easy to make and has so many great ingredients – lentils/pumpkin/curry – yummo! And the leftovers were better - even more flavourful. It makes a huge batch – 8 servings.
Pumpkin Curry - The Vegan Table, pg 123
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April 2, 2011 at 9:46 am
This was great. Ate heaps of it over the next few days on top of sprouts and salads. Made everything better. Also mixed in some hemp hearts one time and that gave it a little crunch!
Awesome. Thanks
E