Lentil Curry

⏳ Time

1 hour 40 minutes

🥕 Ingredients

🍽️ Servings

Description

Curry sauce can be frozen in portions and used to stew not only pumpkin but also zucchini, zucchini, broccoli, Brussels sprouts, and cauliflower. If you're short on time, roast the pumpkin in the oven while the sauce is cooking. Preheat the oven to 180 degrees Celsius (about 350 degrees Fahrenheit), place the pumpkin on a baking sheet lined with parchment paper, drizzle with 1–2 tablespoons of olive oil, season with salt, sprinkle with paprika, and bake for 30 minutes. Then, place a few cubes of roasted pumpkin in a deep bowl, garnish with rice, and pour over the lentil curry.

Ingredients

Lentils - 3.5 oz
Onion - 2 pieces
Carrot - 3 pieces
Sweet Pepper - 1 piece
Garlic - 6 cloves
Grated Ginger Root - 2.5 oz
Vegetable Oil - to taste
Ground coriander - 6 sprigs
Ground coriander - 1 tablespoon
Paprika - 1 tablespoon
Garam Masala - 1 tablespoon
Cinnamon - 1 tablespoon
Turmeric - 1 tablespoon
Ground Black Pepper - ½ spoons
Pink Himalayan Salt - to taste
Baking Tomatoes - 14.1 oz
Coconut Liqueur - 7 fl oz
Water - 10 fl oz
Pumpkin - 14.1 oz

Step by Step guide

Step 1

Peel the pumpkin for the curry, remove the seeds, and cut it into large cubes measuring 3 cm on each side. Set aside. Once the curry sauce is ready, simmer the pumpkin in it.

Step 2

Rinse the lentils and place them in a small pot, covering them with cold water. Bring to a boil and simmer for 10-15 minutes until tender. While the lentils are cooking, prepare the vegetables.

Step 3

Pour enough oil to completely cover the bottom of a large skillet and heat it over low heat. Add all the spices and sauté them in the oil, stirring for 1–2 minutes. Then, increase the heat, add all the fresh vegetables, and sauté them in the oil with the spices for 10–15 minutes, until the onions are soft, stirring occasionally.

Step 4

Add water, tomatoes, and lentils, and simmer for about 30 minutes, until the carrots are tender. Stir in the coconut cream, bring to a boil, then remove from heat and blend all ingredients with an immersion blender until smooth. Season with salt and freshly ground black pepper to taste. The sauce is ready.

Step 5

Simmer the pumpkin in the sauce with the lid on for 15–20 minutes, until tender but still holding its shape. Serve this aromatic and warming pumpkin curry with black or brown rice, potatoes, or sweet potatoes. Garnish with chopped fresh herbs before serving.