Pumpkin and Red Lentil Curry

Based on the other reviews, maybe my expectations were too high.  I doubled the spices, used fresh ginger, and less broth as others have suggested.  It was good but nothing outstanding.  I'm glad it was super easy (except for peeling and cubing the pumpkin) or else I really would've been disappointed!  First time using red lentils - interesting.  Not sure I'd make this again but I'm glad I tried it.

Excellent hearty stew with great flavor. I used mostly pumpkin and some butternut squash as I had some leftover. At the end, I used my immersion blender and pulsed 4-5 times to add a little thickness to the texture and then served with naan. Will pass along to my vegetarian friends. Also, really don't forget the lime and have some extra on hand, it adds a great flavor.

Quite delicious! I used butternut squash (a bit more than the pumpkin amount quantity called for) and chopped it earlier in the day so this was quick to put together in the evening. I thickened the mixture with arrowroot (you can also use cornstarch) just before serving, and in addition to the cilantro I added chopped, roasted cashews on top as well. Served with hot naan, this was an excellent dinner. I disagree with one reviewer about this recipe not being "company worthy"-- I have vegetarian friends and this curry will be served at our next dinner together. And I am certain that they will love it!

This is excellent: easy, flavorful and pretty to look at. My changes: doubled the spices, used fresh ginger and used only HALF the broth called for. This made it possible to plate onto a dish and eat with Indian Nan bread and a yogurt-spinach raita. We added a bit of lime pickle on the side.

This recipe was a very good weeknight dinner. I thought it was delicious, though I substituted sweet potatoes for the pumpkin since that is what I had on hand. I also added extra spices for the flavor and used fresh ginger instead of ground. I served this with naan from our local Indian market; I would definitely make again.