Fall Harvest Curry

• 1 medium, chopped

• 1 red pepper, seeded and cut into bite size pieces

• 1 lb. carrots, cleaned and cut into bite size chunks

• 1 small pumpkin, peeled, seeded and cut into bite size chunks

• 2 large sweet potatoes, peeled and cut into chunks

• 1 small kabocha squash, seeded and cut into chunks. (do not peel)

• 1 cup red lentils

• 1 can garbanzo beans

• 3-5 tsp curry (taste as you go)

• 1 tsp. cumin

• 2-3 tsp turmeric

• 1 tsp chili pepper

• ½ -1 tsp ginger

• ½ tsp coriander

• ¼ – ½ tsp cinnamon

• ¼ – ½ tsp nutmeg

• (adjust spices to your palate)

• 1 cup raisins ( your choice)

• salt and pepper to taste

• 1 can full fat coconut milk

1. In a large soup or stock pot over high heat, add onion and garlic. Sauté on medium low
   heat for 5 minutes. Add Jalapeno, squashes, 1 cup of corn, basil, thyme, oregano. Stir
   for another 5-10 minutes.
2. Add the water to cover, stir to combine and bring to a boil. Reduce the heat and
   simmer for 20 minutes or until the squash is tender.
3. Turn off the heat. In a food processor or blender (in batches if necessary), add the
   soup and blend it, adding the cashews and spinach. Blend until it is the consistency
   you like, taking care not to spill the hot soup on yourself.
4. Add the corn and extra spinach if you like. Stir to combine. Add water if needed to
   adjust consistency. Season with black pepper. Serve with a dollop of vegan plain
   yogurt or your choice of yogurt or sour cream.

Recipe inspired by “One Green Planet”