Pumpkin and lentil curry

Ingredients for 4 servings:

• 1 Hokkaido pumpkin (se), approx. 1.5 kg
• 100 g Pardina lentils or brown lentils
• 2 onions
• 2 garlic cloves
• 500 ml vegetable stock
• 1 tbsp oil
• 1 piece(s) of ginger root, approx. 1 cm
• 2 tsp curry powder
• 50 g raisins
• 1 tsp tomato paste

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

vegan

Deseed the pumpkin and cut into cubes (with Hokkaido pumpkin, you can eat the skin). Peel and chop the onion and garlic. Peel the ginger and chop very finely. Fry the onions, garlic, and ginger in hot oil, then add the curry powder and tomato paste after a while and fry briefly. Deglaze with vegetable stock. Add the pumpkin cubes, lentils, and raisins and simmer until the pumpkin and lentils are soft (about 20 minutes). Add more salt at the end of the cooking time, if desired. Mash partially with a potato masher until creamy. Serve with rice. Tips: If using brown lentils, it’s best to soak them for several hours or overnight. If the lentils need a longer cooking time (see package instructions), add only the lentils first and only add the pumpkin 20 minutes before the end of the cooking time.