Pumpkin curry with peach and red lentils

Ingredients for 4 servings:

• 1 small Hokkaido pumpkin(s), max. 1 kg
• 1 can peach halves (480 g drained weight)
• 250 g lentils, red
• 1 liter of water
• 1 dash of vegetable oil
• 2 tsp, heaped curry powder
• some salt and pepper
• possibly chili powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

vegan, easy, quick

First, halve and deseed the Hokkaido pumpkin, then cut into bite-sized pieces. Heat the oil in a large pan over medium heat and add the pumpkin pieces. Fry, stirring occasionally. Meanwhile, bring about 1 liter of water to a boil, add salt, and cook the red lentils for about 10 minutes. Then drain the excess water. While the pumpkin and lentils are roasting or cooking, drain the peaches, reserving the liquid. Dice the peach halves. Once the pumpkin pieces are soft but still slightly firm to the bite, add the reserved peach liquid, the peach cubes, and the drained lentils to the pumpkin in the pan and heat everything together. Now add the curry powder (more or less to taste) and season with salt and pepper. If desired, add a little more water to thicken the dish. Tip: If you like, you can refine the dish with a little (or even more) chili powder. The quantities given are for a main course; as a side dish you need less.