Curry with pumpkin and lentils

Ingredients for 6 servings:

• 1 tsp cumin
• 2 tsp mustard seeds, yellow
• 4 scoops of allspice
• 1 tsp, heaped turmeric powder
• 1 tsp salt
• 1 tsp chili flakes, approx.
• some oil
• 800 g pumpkin flesh, prepared and weighed, possibly more
• 225 g lentils, red
• 250 g green beans
• 2 small zucchini
• 1 large onion(s), red
• 3 cloves garlic, approx.
• 20 g fresh ginger
• 200 ml coconut milk
• 1 liter vegetable broth
• Salt
• chili powder
• some lemon juice
• 40 g papaya, dried and sugared
• some natural yogurt

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes

vegan or vegetarian

Crush the ingredients for the seasoning mix in a mortar and pestle and roughly grind. Halve the pumpkin, remove the seeds, cut into wedges, and peel the pumpkin flesh into bite-sized cubes. Wash and trim the beans, then cut or break them into bite-sized pieces. Trim the zucchini, halve or quarter them lengthwise, depending on their size, and cut into thick slices. Peel the onion and cut into wedges. Peel and finely chop the garlic and ginger. Rinse the lentils in a sieve and drain well. Heat a little oil in a sufficiently large pan or wide saucepan and sauté the onions. Add the garlic and seasoning mix, and cook briefly until fragrant. Then add the pumpkin, lentils, and ginger, mix well, and pour in about 750 ml of vegetable stock. Bring to a boil and simmer over reduced heat for about 15 minutes, until the pumpkin is almost cooked. Stir frequently and add a little vegetable stock if it gets too dry. Add the beans and zucchini and simmer for about 10 minutes, until the squash is soft. The zucchini and beans should still have a bit of bite. Stir in the coconut milk and a little more vegetable stock to taste. Season with salt, chili, and a little lime or lemon juice, bring back to a boil, and let it simmer for a while. If you like, add some finely diced, sugared, dried papaya along with the beans. This recipe is vegan up to this point. Serve with a dollop of natural yogurt, if desired. Serves 6-8, depending on your appetite.