The Best Red Lentil Curry with Pumpkin

• porzioni: 4 servings
• tempo di preparazione: 10 minutes
• tempo totale: 40 minutes

Ingredienti

1 tbsp coconut oil (or other oil for frying)

1 large onion (chopped)

4 cloves of garlic (chopped)

2 inch piece of ginger (chopped)

2 tbsp curry powder (e.g. yellow curry Madras or curry paste, *see notes)

1 lbs pumpkin (diced (I used Hokkaido „red kuri squash“, *see notes)

1 cup red lentils (or yellow lentils)

14 oz chopped tomatoes

2 cups vegetable broth

14 oz coconut milk (full-fat)

2 tbsp cashew butter (or peanut butter, almond butter or tahini)

salt and pepper (to taste)

juice of ½ lime or lemon

basmati rice (or flatbread)

toasted cashews (or peanuts)

sesame seeds

pomegranate seeds

cilantro (or parsley)

Istruzioni

*Note: Check out the recipe video + step-by-step photos in the post above!

Heat the coconut oil in a large, deep pan, skillet or saucepan and sauté the onions for 2-3 minutes until translucent. Then add the garlic and ginger and sauté for another minute.

Meanwhile, place the lentils in a fine-meshed sieve, rinse thoroughly and drain.

Add curry powder, diced pumpkin and lentils to the pan and stir-fry for 1-2 minutes. Add tomatoes, vegetable broth, coconut milk and cashew butter, stir and bring to a boil.

Reduce the heat, put a lid on and cook the curry for about 25-30 minutes until the lentils and pumpkin are tender and mostly soft. Then season to taste with salt, pepper, and lime juice. (While the curry is cooking, you can prepare your desired side dishes, such as cooking rice and toasting cashews in a pan.)

Serve with basmati rice or naan bread and garnish with toasted cashews, sesame seeds, pomegranate seeds, lime wedges and cilantro, if desired.

Enjoy!

Nutrizione

• Calorie: 340.9 kcal
• Grassi Totali: 9.8 g
• Grassi Saturi: 8.3 g
• Sodio: 236 mg
• Carboidrati Totali: 49.6 g
• Fibra Alimentare: 18.1 g
• Zuccheri Totali: 7.2 g
• Proteine: 14.7 g