Pumpkin Lentil Curry with Spinach

Pumpkin Lentil Curry with Spinach

Whenever I use canned pumpkin, I always seem to have some leftover that I’m not quite sure what to do with.  And that is how I stumbled across this beautiful recipe last night.  So comforting and tasty.  I kept hopping up– first for seconds, then thirds, then again…

A couple changes I made that seemed to work okay:

–I only had a red onion, not a sweet one.  Seemed to work fine

–I only had dry curry powder, so I changed the amount to 2 teaspoons

–I didn’t have tomato paste, so I omitted that altogether

–I didn’t try the optional cashew topping, but it sounds delicious

We just had it as a stew-y soup last night, but we had leftovers on rice today, which was great.  I also tried blending some of it with an immersion blender for a certain picky eater, and that seemed to be yummy as well!