Pumpkin and lentil curry with coconut milk
This creamy pumpkin and lentil curry with coconut milk impresses with its balanced blend of spicy curry flavors, sweet pumpkin and protein-rich lentils. The plant-based coconut milk provides a gentle creaminess that makes the dish mild and aromatic. Fresh lime juice and coriander give it a fresh, vibrant note. The vegan dish is easy to prepare, healthy and ideal for cozy winter days or a warming dinner.
Cooking utensils
- 1 Large saucepan
- 1 Cooking spoon
- 1 Cutting board
- 1 Kitchen knife
- 1 Measuring cup
Ingredients
Vegetables & pulses:
- 450 g Pumpkin diced
- 180 g red lentils washed
- 1 large onion chopped
- 4 Garlic cloves chopped
- 5 cm Ginger chopped
Spices & liquids:
- 2 tablespoon curry powder e.g. Madras
- 400 ml Coconut milk
- 480 ml Vegetable broth
- 400 g chopped tomatoes Can
- Juice of ½ lime
- Salt and pepper to taste
Extras:
- 2 Tbsp cashew butter or almond butter
- Fresh coriander to garnish
Preparation
Preparation:
- Chop the pumpkin, onions, garlic and ginger and wash the lentils.
Sauté:
- Fry the onions in a little oil until translucent, add the garlic and ginger and fry briefly.
Cooking:
- Add the curry powder, pumpkin and lentils and fry briefly. Stir in the tomatoes, stock, coconut milk and cashew butter, bring to the boil.
Cooking:
- Reduce the heat, cover and simmer for approx. 25-30 minutes until the lentils and pumpkin are soft.
Refine:
- Season to taste with lime juice, salt and pepper and sprinkle with fresh coriander.
Recommended sides:
- Basmati rice
- Naan bread
- Roasted cashew nuts
Nutritional values per portion
Calories: 450kcalCarbohydrates: 60gProtein: 20gFat: 14g
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