Quick Pumpkin and Red Lentil Curry
A comforting and quick curry featuring seasonal pumpkin and protein-rich red lentils in a creamy coconut milk base. A perfect warming dish for an autumn evening.
Ingredients
- Onion50 g
- Garlic10 g
- Tomato Paste15 g
- Coconut Milk200 ml
- Olive Oil8 ml
- Salt0.8 g
- Red Lentils100 g
- Pumpkin250 g
- Ginger5 g
- Water150 ml
- Curry Powder5 g
- Turmeric Powder2 g
- Fresh Coriander5 g
Instructions
- 1Step 1
Rinse the red lentils under cold water until the water runs clear (takes about 1 minute). Dice the pumpkin into 2 cm cubes (takes about 3 minutes). Finely chop the onion (takes about 2 minutes), mince the garlic (takes about 1 minute), and grate the ginger (takes about 1 minute).
- 2Step 2
Heat the olive oil in a pot or deep skillet over medium heat.
- 3Step 3
Add the chopped onion and sauté until softened, about 3 minutes.
- 4Step 4
Add the minced garlic, grated ginger, curry powder, and turmeric powder. Cook, stirring constantly, for 1 minute until fragrant.
- 5Step 5
Stir in the tomato paste and cook for 1 minute more.
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