By: Paul & Sarah
Indian recipes are some of our all-time favorites and this vegan pumpkin dal curry recipe is one that is heaven for your taste buds! Garlic, ginger, and super fragrant spices all work so well together and will convince you that you can make Indian at home that's just as good as a restaurant. Usually when we make Indian we add spices as we go and not remember exactly what the recipe was in the end, but we're so happy we wrote this one down! Enjoy!

Servings: 1 big pot

Prep Time: 30 mins

Cook Time: 1 hr

Total Time: 1 hr 30 mins

Seeds to Toast

2 T coconut oil
2 T mustard seeds
1/2 T cumin whole
1 tsp fennel
1 tsp anise

To Sauté

6 onions (or replace 2 with a leek)
2 jalapenos
1 head garlic
4 inches ginger

To Simmer

10 cups water
2 cups red lentils
1 29 oz can pureed pumpkin (or 2 acorn squash, roasted 1 hour & scooped)
4 small sweet potato, chopped (can roast before for more flavor)

Spices

1 T coriander
1/2 T cumin ground
1/2 tsp cinnamon
1 T curry powder (Thai)
2 T curry powder (Indian)
2 1/2 T sea salt

Endings

2 lemons or limes
1 bunch cilantro
1 can coconut milk

This mix of ingredients and spices will definitely make your house smell super fragrant! When we made this for Sarah's parents, they were excited at every ingredient addition and said the flavor was restaurant quality. If you don't have some ingredients, don't worry! Substitute others. Every Indian dish we make always turns out different and sometimes even better than the original!