Sooo, I’ve officially gone overboard on pumpkin. Almost every recipe that I’m sharing with you this week has pumpkin in it! Is that too much? Maybe, but that’s pretty much my personality – a little to much, but really well intentioned.
If I were to describe the personality of this curry, I’d say its like a tv show that you just want to binge watch. And then when the season is over, you are really disappointed. I made this for dinner last week – and then brought it to work for lunch every single day. My office is always freezing, so it was nice to sit down to a warm hearty lunch. I already bought all the ingredients to make it tonight to have for the rest of this week. I don’t always love cooking when I get home from work (especially on nights like tonight, when I know I’m going to get home late, and have to go for a run before I eat.) But with this curry? It’s ready SO fast. And it’s easy enough that I might leave Joe in charge of it cooking, while I go a run…maybe. So yeah – let’s talk pumpkin, and fall and random heat waves that hit NYC!
The last couple of weeks have been so insanely busy with work that I’ve been making all this yummy stuff, and not blogging about it. (Not even wedding stuff – and I have exciting stuff to share there!!) So this weekend I took a breather, and Joe and I went to the beach on Saturday. I went for a nice long run by the water and just relaxed. But yesterday, I got up nice and early and cooked my little butt off to make sure you’d have lot’s of recipes for this week!
But first I needed to share this one! I made it to share over at MyFitnessPal for delicious ways to cook with pumpkin and squash, I can’t tell you how much I love eating this dish – and even though it’s super diet friendly (yay!), when I add a little bit of rice, it feels like a total splurge. I think it’s my new fall go to (in the summer, it’s definitely gazpacho, and I eat it until I just can’t anymore.) It’s got a yummy – and well bright – curry flavor to it. Maybe it’s the ginger and bay leaves, but it just works. Plus – like soups, the flavor on this is even better on the second and third day (which is perfect if you are a leftovers lover like myself!
Since this is definitely my go to the fall, what’s yours? What’s one meal you love making – and eating – all through the fall?
Let’s spend fall together cooking and eating, so follow me on Facebook, Twitter, Instagram and Pinterest to see what I’m making and stuffing my face with, how my diet is going and what I’m up to – just because it’s sweater season doesn’t mean the fun has to stop!
- 1 can Lentils
- 1 can Kidney Beans
- 2 teaspoons Salt
- 2 tablespoons, Coconut Oil
- 2 tablespoons Cumin
- 1 tablespoon Cardamom
- 1 tablespoon Cinnamon
- 2 Bay Leaves
- 1 tablespoon Ginger
- 1 clove Garlic
- 1 teaspoon Cayenne Powder
- 1 small container Tomato Paste
- 1 15 oz can 100% Pure Pumpkin
- 1 can Lite Coconut Milk
- Heat coconut oil in a saucepan over medium-high heat. Cook all spices in oil until fragrant, 1 to 2 minutes. Reduce heat to medium-low; add tomato paste, pumpkin, kidney beans and lentils.
- Cook over medium heat until slightly reduced, about 5 minutes. Add cream and cook until heated through, 2 to 4 minutes. Cover saucepan and simmer until heated through, stirring occasionally, about 45 minutes. Serve warm, over rice or quinoa.