Vegan Indian curry with pumpkin and chickpeas

Ingredients for 4 servings:

• ½ onion(s), finely chopped
• 800 g pumpkin flesh (Hokkaido), in very small pieces, cleaned and weighed
• 2 m.-sized carrot(s), cut into thin slices
• 1 can chickpeas (400 g can), drained
• 1 large garlic clove(s), squeezed
• ½ tsp ginger, finely grated
• 1 tsp, leveled curry powder
• 1 pinch of chili powder
• 1 pinch of coriander powder
• 4 tbsp mango chutney
• 1 can coconut milk (400 ml)
• 500 ml vegetable broth, vegan, seasoned, preferably organic
• 100 g lentils, red, dried
• Salt or sea salt
• Mango chutney

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 6 hours; Total time approx. 6 hours 30 minutes

a recipe for a 3.5 liter crockpot / slow cooker

Add the ingredients to the croquettes in the order listed above, up to and including the vegetable stock. The liquid should now just cover the ingredients. Do not stir! Then simmer on HIGH for about 3-4 hours, or until the pumpkin pieces are quite soft. Now add the dried lentils and simmer for another 2 hours on MEDIUM or LOW. The dish is ready when the pumpkin is buttery soft and everything has a fine, thick, creamy consistency. Finally, season with salt and, if desired, mango chutney, and serve. Naan bread and a little tart, runny yogurt are suitable accompaniments. Drink suggestion: Mango juice spritzer.