Pumpkin Curry with Lentils and ApplesWhat do you want from a curry? For me, it’s another marvelous one-pot stew, often vegetarian and often quite nutritious. I made the “Pumpkin Curry with Lentils and Apples,” from Allrecipes.com, when I saw it included lentils and a bunch of different vegetables, including lovely sugar pumpkin, as well as Granny Smith apple. I customized the recipe to make four servings and served it over white rice.

My red and brown lentils were cooked in 34 minutes (rather than in the suggested 45 minutes), but they did not maintain their individual colors; they all ended up the same brown, thanks to the added turmeric in the pot. That was not a problem for me. My onion cooked in 2 minutes, my tomatoes and garlic in 4 minutes. My shortcuts ended there, however, because I needed to cook the curry for 65 minutes before the vegetables were tender. It was nice to throw in the fresh spinach and diced apples at that point, then cooking for 15 more minutes. Yes, this curry takes a long time to cook!

The curry was adequately spiced, but my vegetable flavors -- pumpkin, potatoes, carrots, spinach, apple -- were hardly distinct after cooking for so long. This stew was definitely hearty and turned out to be more enjoyable when it was reheated as leftovers. See what you can do to make this curry more exciting.

RECIPE: curry fans will delight in the hearty lentil and vegetable mix
PREP TIME: you’ll need to wait more than two hours before you can eat
TASTE: vegetables melt into one nondescript mass, finely spiced and good over rice

Next time, I’ll slip back into the world of sensible meats. I’ll cook “Grilled Sausages with Caramelized Onions and Apples,” from Allrecipes.com, along with “Three-Bean Salad with Roasted Tomatoes and Pancetta,” from Heirloom Beans: Great Recipes for Dips and Spreads, Soups and Stews, Salads and Salsas, and Much More from Rancho Gordo, by Steve Sando and Vanessa Barrington. Are you ready for this one? Return to my site on Friday, February 13, to scrutinize my results.