Pumpkin Curry with Lentils and Apples Recipe

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Pumpkin Curry with Lentils and Apples
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  1. Place the red and brown lentils in a pan with the water and turmeric. Cook over medium-low heat until tender, about 45 minutes. Drain, reserving 2 1/2 cups of the cooking liquid.
  2. Meanwhile, heat the canola oil in a large, deep pot over medium heat. Stir in the onion, and cook until tender and transparent, about 5 minutes. Stir in the tomatoes and garlic; cook 5 minutes more, stirring occasionally. Mix in the curry powder, cumin, salt, pepper, and cloves. Add the cooked lentils, reserved cooking liquid, pumpkin, potatoes, and carrots. Cover, and cook over medium-low heat until the vegetables are tender, 35 to 45 minutes. Stir in the spinach and apple. Cook until the pumpkin can be easily pierced with a fork, about 15 minutes more. Adjust seasonings to taste.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 354.49 Kcal (1484 kJ)
Calories from fat 39 Kcal
% Daily Value*
Total Fat 4.33g 7%
Sodium 316.64mg 13%
Potassium 1416.84mg 30%
Total Carbs 60.63g 20%
Sugars 7.84g 31%
Dietary Fiber 26.4g 106%
Protein 22.79g 46%
Vitamin C 19.2mg 32%
Vitamin A 1.6mg 53%
Iron 8.9mg 49%
Calcium 243.3mg 24%
Amount Per 100 g
Calories 56.3 Kcal (236 kJ)
Calories from fat 6.19 Kcal
% Daily Value*
Total Fat 0.69g 7%
Sodium 50.29mg 13%
Potassium 225.02mg 30%
Total Carbs 9.63g 20%
Sugars 1.25g 31%
Dietary Fiber 4.19g 106%
Protein 3.62g 46%
Vitamin C 3mg 32%
Vitamin A 0.3mg 53%
Iron 1.4mg 49%
Calcium 38.6mg 24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.7
  • 8

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • cholesterol free,
  • good source of fiber

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