Chicken and lentil curry with pumpkin

Ingredients for 4 servings:

• 700 g chicken breast fillet(s)
• 400 g pumpkin flesh, e.g. Hokkaido or Butternut
• 200 g Lentils (Toor Dal), yellow
• 2 carrots
• 2 onions
• 2 garlic cloves
• 1 chili pepper(s), green
• 700 ml water
• 2 tbsp olive oil
• 1 tbsp butter
• 1 can coconut milk, 400 ml
• 1 tsp garam masala
• ½ tsp coriander powder
• ½ tsp cumin
• ½ tsp chili powder
• 3 cm ginger root
• ½ tsp turmeric
• Salt
• 2 tbsp coriander or flat parsley, chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Cut an onion into half rings and sauté in 1 tablespoon of olive oil in a large pot until translucent. Dice the pumpkin, peel the carrots, and slice them thinly. Add the pumpkin and carrots to the onion and fry for about 3 minutes, stirring. Then add the water and lentils and simmer for about 30 minutes. If the lentils start to stick to the bottom of the pot, add a little more water. Meanwhile, finely chop the second onion, ginger, and garlic, and fry with the spices in the remaining oil and butter in a large pan for 5 minutes. Cut the chicken into bite-sized pieces and add to the spices. Fry until cooked through, turning frequently. Drain the pumpkin and lentil mixture in a colander and add to the chicken mixture, stirring well. Now add the coconut milk and simmer for 5-10 minutes. Season with salt and serve sprinkled with chopped cilantro or chopped flat-leaf parsley. Serve with rice or naan bread.