Celeriac and Pumpkin Curry

Celeriac. Pumpkin. Could I be sharing any more autumn-like produce?

As I am munching away through my freezer before our next move, I am rediscovering meals that I should have blogged about but for some reason, I haven’t!

I am a long-standing proponent of leftovers but oddly enough, when I stash leftovers in the freezer, they kind of sit there for a while. Freshly made meals are always my go-to choice, but I have some real gems being unearthed these days.

I have  become a bit more accustomed to the tamer curries that are made with curry powder, red lentils and an assortment of veggies. I really liked the Red Lentil and Root Veggie Dal and since celeriac was my favourite veggie this winter, I was eager to try my hand at a similar stewy curry from Sarah. Typically, potatoes are used in Indian cooking but here, celeriac adds a different dimension which complements the sweetness from the pumpkin.  I also loved the addition of the spinach thrown in for good green measure. I usually don’t freeze meals that use greens, but these leftovers are ok from the freezer.

By the way, does anyone know what kind of pumpkin is sold in stores that are cut into large wedges? They are labelled as Ontario pumpkins, but I have no clue what kind they are… I don’t cook with the jack-o-lantern pumpkins, but this was definitely a pumpkin for cooking. 🙂

This is being submitted to Deb for this week’s Souper Sundays and to Ricki’s Wellness Weekend.

Celeriac and Pumpkin Curry
Adapted from Sarah

1 tbsp olive oil
1.5 lb pumpkin or butternut squash, peeled and cut into 1-cm cubes
1 large onion, chopped
1 carrot, chopped
1 lb celeriac, chopped into 1-cm cubes
4 garlic cloves, pressed or minced
2 tablespoons fresh ginger, minced
1 tsp salt
1 cup red lentils, picked over and rinsed
1 tbsp curry powder
1/2 tsp Aleppo chili flakes (or to taste)
4 cups water
1/2 bunch spinach, stemmed and coarsely chopped (2 cups, 150g)
1 tbsp fresh lemon juice, or to taste (half a lemon)
Cilantro for garnish

1. In a large heavy pot over medium heat, heat the oil. Add the onion, and cook for 2 minutes. Add pumpkin, carrot, celeriac, garlic, ginger, and salt, stirring occasionally, until vegetables are softened and beginning to brown, around 15 to 20 minutes.

2. Stir in curry powder and chili flakes and mix well to combine, stirring frequently for 1 minute.

3. Add lentils and water and simmer, covered, until lentils are tender, 25 to 40 minutes. Once done, stir in spinach until wilted. Add lemon juice and season with salt and pepper. Garnish with cilantro. Serve with rice (or quinoa).

Serves 6.