Lentil-Pumpkin-Curry

Lentil-Pumpkin-Curry

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Red curries or hot stews are the best during late autumn. So if you desire to eat one’s fill, this recipe is for you!

Indian inspired curries or hot stews are the best during late autumn. Especially as a student when lunch needs to be quick during online lectures. The mix of lentils and pumpkin is tasty, healthy and filling. Let’s go foodies, grab your saucepan and ingredients and start to cook!

What you need:

– ¼ Hokkaido-pumkin(or any other kind)
– 300g red lentils
– spinach leaves
– fresh ginger (quantity depends on your taste)
– 1 chili pepper
– 1 onion
– 1 garlic clove
– 1 can (400ml) coconut milk
– 300ml vegetable stock
– plain yoghurt (optional)

Seasoning:

– olive oil to fry
– ginger powder
– turmeric
– chili powder
– curry pulp (optional)
– cilantro
– salt & pepper

Steps:

  1. Chop your onion and garlic clove in fine slices. The pumkin and pepper should be sliced into small cubes.
  2. Fry the onions and garlic in a preheated pan with olive oil
  3. Add some of your stock and let simmer for a few minutes.
  4. Continue with adding the lentils, the coconut milk and the rest of your stock to the pot.
  5. When everything is combined and still saucy, mix the washed spinach in the stey until it’s soft. You can eat the spinach as a side salad as well, if you prefer.
  6. Last but not least: Add all the spices, including the finely cut ginger and chili pepper.

Optional: Add plain yoghurt and some of the fresh ginger on top for some extracreaminess and flavor.