Pumpkin Lentil Curry

I live in a curry household. We eat curry. We love curry. We live curry. Honestly it worries me a bit sometimes. I make this specific curry once a month, minimum, and eat it for the week that follows. I think I've eaten this specific dish more times than any other single dish in my life. It's fall-y and warm, but it doesn't taste overpoweringly of pumpkin pie spice. It is fantastic for meal preppers like myself, and makes around 8 servings. I could gush about it forever but I really just want you to make it for yourself.

Ingredients

• 2-3 lbs Boneless Skinless Chicken Thighs

Any protein can be substituted here, though you may need to add some extra butter if you're using a protein that will render less fat into the pan.

• 1 can Dark Red Kidney Beans
• 1 can Garbanzo Beans
• 1 can Lite Coconut Milk
• 2 Tbsp Butter
• 1/2 cup Dry Red Lentils
• 3 Bay Leaves
• 2 Tablespoons Cumin
• 1 Tablespoon Cardamom
• 1 Tablespoon Cinnamon
• 1 Tablespoon Grated Ginger

Chopped is also lovely, if you want to get a kick of ginger instead of a more diffused warmth. Ground ginger can substitute but go for the fresh if you can.

• 1 Teaspoon Paprika Smoked
• 1 Teaspoon Garam Masala
• 1 Clove Garlic

Or however much you want, because I honestly never measure.

• 1 tsp Cayenne Powder
• 1 can Fire-Roasted Diced Tomatoes
• 1 15 oz Can 100% Pure Pumpkin

Optional Additions

• 1 tbsp Sriracha
• 1 bunch Cilantro
• 2 tsp Curry Powder
• 1 tbsp Whole Toasted Cumin Seeds

Directions

1. In a dutch oven or other large pot, melt the butter and brown the chicken thighs over medium heat. Once browned on both sides, remove the chicken thighs from the pot with tongs and set aside until later on a large plate. Do not drain off any of the fat in the pan.
2. Turn the heat down to low, and add the cumin, cardamom, cinnamon, ginger, garlic, paprika, and cayenne into the pot. Stir this with the fat rendered off of the chicken thighs to form a paste, and continue stirring to prevent burning until the spices are heated through and fragrant. Add the three bay leaves.
3. Turn the heat to medium. Add the tomatoes, beans, lentils, and one cup of water — for the lentils — to the pot. Let this simmer for 15-20 minutes until the lentils are tender, stirring as needed to prevent sticking.
4. Stir in the pumpkin, coconut milk, and reserved chicken. Continue cooking and stirring over medium until the curry has thickened slightly and the chicken has started to fall apart, about 30 minutes. If the curry is thickening too quickly, thin it down with some water or milk and turn the heat down slightly.
5. Stir the curry vigorously to break up the chicken, and season to taste with Garam Masala, Salt, and Black Pepper. Now is a good time to stir in some sriracha, if that's your style. Then serve over your carb of choice — naan, rice, cauliflower, or even injera.

The curry will keep refrigerated in an airtight container for 3-4 days.