Ingredients

plantains, ripe, 2

coconut milk, 1/2 cup

pumpkin*, 1 small = 3 cups (cooked)

Masoor lentils,(split brown/red), 1c

Chana lentils,(orange/yellow), 1/2c

cayenne pepper, 1 teaspoon

cumin, 1/2 teaspoon

turmeric, 1/4 teaspoon

salt, 1/2 teaspoon

water, 2-3 cups

vegetable oil, 1 tablespoon

fenugreek seed (ground) 1/4 teaspoon

black mustard seed, 1/4 teaspoon

onion, large, thinly sliced

curry leaf

Grace® brand pumpkin curry soup mix

rice

Preparation

  1. Prepare soup mix as directed, but reduce water. Set aside.
  2. Cut whole pumpkin** into quarters. Scrape out seeds. Peel. Dice into 1" squares.
  3. Parboil plantains.
  4. Peel plantains. Set aside.
  5. Place lentils in colander. Rinse w/ cold water.
  6. Pour 2-3 cups water into large saucepan/kettle.
  7. Add cayenne, cumin, turmeric, salt
  8. Bring to boil.
  9. Add lentils. 10 .Cover. Lower heat. Simmer 30 minutes or until lentils are tender.
  10. Add pumpkin to lentils.
  11. Cover/Simmer 15-20 minutes until tender.
  12. Add plantains. Do not simmer.
  13. Add coconut milk. Stir.
  14. As soon as mixture begins to boil, remove from heat.
  15. In a skillet, heat oil over medium-high flame.
  16. Add to skillet fenugreek, mustard seed, onion slices, curry leaf.
  17. Sauté 4-5 minutes until browned.
  18. Add sauté mix to kettle.
  19. Cover. Let settle for 5 minutes.
  20. Add/Combine soup mix. Let rest.
  21. Stir FROM BOTTOM JUST BEFORE SERVING over/with basmati rice.

NOTES:

*West Indian pumpkin or Calabaza can be seasonally substituted with N. American pumpkin, OR winter squash (acorn, hubbard) OR sweet Turkish squash.

** If substituting with squash: a. Bake whole (20 minutes, mid-rack, 400F) b. Cool c. Quarter d. Scrape seeds. e. Peel f. Chop/Dice

                	 ©2002 LLPoussaint Home & Gardens magazine