Pumpkin Lentil Curry Stew

Alex Del Rosario

INGREDIENTS (6 servings)

• 1 tablespoon coconut oil

• 2 cloves garlic, minced

• 1 (2-inch) knob of ginger, peeled & chopped

• 1 small onion, chopped

• 1 ½ tablespoons curry powder

• ½ teaspoon ground cumin

• ½ teaspoon ground coriander

• 2 cups peeled and diced winter squash

• 1 (13.5-ounce) coconut milk

• 1 ½ cups water

• 1 cup dried red lentils

• 1 (15-ounce) chickpeas

• 1 packed cup baby spinach

• 1 tsp. Cashew nuts

PROCESS

1. In a mortar and pestle, pound the garlic and ginger into a paste. Set aside.

2. In a heavy, medium pot, heat the coconut oil over medium-high heat.

3. Add the onion and cook until fragrant, about 3 minutes.

4. Add the ginger and garlic and cook for another minute.

5. Next, add the curry powder, cumin, and coriander. Stir until combined.

6. Add the squash, coconut milk, and water; simmer for 10 minutes, or until the squash is tender.

7. Next, add the lentils and chickpeas and simmer for another 15 minutes.

8. Once the lentils are cooked, add the spinach..

9. Serve it up! On a bed of quinoa or brown rice with Cashew nuts on top!

*Note:

• Cooking time varies depending on the heat of your stove. Please adjust accordingly.

• The quantity of ingredients mentioned in the recipes are usual adult doses which may be modified for children accordingly.

• You could blend the mix if your child can’t chew and swallow well.

Enjoy!