---------- Recipe via Meal-Master (tm) v8.02
       Title: PUMPKIN CURRY
  Categories: Prodigy, Dec.
       Yield: 1 servings
       1 c  Red or brown lentils
       6 c  Water
     1/2 ts Turmeric
       1 tb Canola oil
       1 lg Onion, diced
       2    Tomatoes, cored and chopped
       3    To 4 cloves garlic, minced
   1 1/2 tb Curry powder
       2 ts Cumin
            Salt and pepper to taste
     1/4 ts Ground cloves
       2 c  Peeled, chopped pumpkin or
            Other winter squash
       2 c  Chopped unpeeled white
            Potatoes (about 2 medium)
       2 md Carrots, peeled and diced
            (about 1 cup)
       2 c  Shredded leafy greens (kale,
            Spinach, escarole)
       2    Apples, unpeeled, cored and
         x  A few teaspoons of tomato
            Paste, as a thickener
   Cook lentils and turmeric in the water about 45
   minutes over medium-low heat. Drain, reserving 2-1/2
   cups cooking liquid. Heat oil in a large saucepan; add
   onion. Saute over medium heat for 4 minutes. Add
   tomatoes and garlic.  Cook for 4 minutes more,
   stirring occasionally. Add curry, cumin, salt, pepper
   and cloves. Cook for 1 minute more, stirring
   frequently. Stir in lentils, reserved cooking liquid,
   pumpkin, potatoes, tomato paste and carrots.  Cook
   over medium-low heat until vegetables are tender,
   approximately 35 to 40 minutes. Stir in greens and
   apples and cook for 15 minutes more, stirring
   occasionally. Serve hot.
   Date: 12/5/94 From: DBAA74A Dianne Hermansen
   :Source - Houston Post. It is from NY vegetarian chef
   Ken Charney:
   D/L From the Prodigy Service. From the recipe files of
   Sue Smith, TXFT40A@prodigy.com, S.Smith34. 1.80á