no comments

Vegan Recipe Pumpkin Lentil Curry

pumpkin lentil curry

source picture

How to make a vegan recipe: Pumpkin Lentil Curry.

The pumpkins are annuals, rarely persevering, herbaceous plants. Most species, including all cultivated, are more mesophytisch and have a filamentous root system, only a few species are xerophytic and have an increased root system. The stems are mostly prostrate or climbing.

 

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 randomheat waves that hit NYC!

Ingredients

  • 1 can Lentils
  • 1 can Kidney Beans
  • 2 teaspoons Salt
  • 2 tablespoons, Coconut Oil
  • 2 tablespoons Cumin
  • 1 tablespoon Cardamom
  • 1 tablespoon Cinnamon
  • ……………..

 

full recipe

 

Share on Facebook0Share on Google+0Tweet about this on TwitterPin on Pinterest0Share on Reddit0

Reply