Pumpkin curry with mild red lentils

What does it include?

Ingredients

• 400 g pumpkin, peeled and cut into cubes
• 200 g washed red lentils
• 1 large onion
• 2 cloves of garlic
• 1 piece of ginger (2 cm)
• 1 tablespoon curry powder
• 1/2 teaspoon turmeric
• 400 ml coconut milk
• 600 ml vegetable broth
• 2 tablespoons oil, salt and pepper
• Fresh cilantro and lemon to serve

How to prepare it step by step?

Preparation

1. Preheat oven to 200°C: place the pumpkin on a tray, drizzle with 1 tablespoon of oil and a pinch of salt. Roast 20-25 minutes until golden and tender. Booking.
2. Chopped: finely chop the onion, garlic and grate the ginger.
3. Spice stir-fry: In a large pot, heat 1 tablespoon of oil over medium heat. Add the onion and sauté for 6-8 minutes until translucent. Add garlic and ginger and cook 1 minute more.
4. Thicken the spices: add the curry powder and turmeric to the stir-fry; Toast the spices for 30-40 seconds, stirring to release aromas without burning.
5. Add lentils and broth: add the washed red lentils and pour in the vegetable broth. Bring to a boil, then reduce heat to medium-low and cook for 10-12 minutes until the lentils begin to break down.
6. Add coconut milk: pour in the coconut milk and mix. Cook for 6-8 more minutes over low heat until the texture is creamy.
7. Incorporate pumpkin: add the roasted pumpkin cubes and mix carefully so as not to break them too much. Cook for 2-3 minutes to mix flavors.
8. Adjustments: test and adjust salt and pepper. If it is too thick, add a little water or broth; If you want more acidity, add a few drops of lemon juice.
9. Serve: Serve hot with fresh chopped cilantro and lime wedges. Serve with basmati rice or naan bread.
10. Conservation: the curry improves the next day; Store in the refrigerator for up to 3 days and reheat with a splash of water to adjust the texture.