Vegan pumpkin and carrot curry with red lentils

Ingredients for 4 servings:

• ½ Hokkaido pumpkin(s)
• 2 carrots
• 1 piece(s) ginger root, thumb-sized
• 1 onion(s), red
• 0.2 tsp garlic
• 160 g lentils, red
• 250 ml oat cream (Oat Cream Cuisine) or coconut milk
• 300 ml water
• 1 tsp vegetable stock powder
• 1 tsp sweet paprika powder
• 1 tbsp curry powder
• 1 pinch(s) cinnamon powder
• 1 tbsp tomato paste

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Finely dice the onion, ginger, and fresh garlic. Cut the pumpkin and carrots into approximately 1 cm pieces. Sauté the pumpkin, carrots, and onions over medium heat for about 8-10 minutes. Then dissolve the vegetable stock powder in the water. Add all the remaining ingredients to the sautéed vegetables and simmer for about 10 minutes, until the lentils and vegetables are tender. If you like it spicy, you can add half a teaspoon of green curry paste!