Pumpkin and Lentil Curry

Summary

Ingredients

• 1 Hokkaido pumpkin (se), approx. .5 kg
• 100 g Pardina lentils, or brown plate lentils
• 2 onions)
• 2 cloves garlic)
• 500 ml vegetable stock
• 1 tablespoon oil
• 1 piece (s) ginger root, approx. cm
• 2 teaspoons curry powder
• 50 g raisins
• 1 teaspoon tomato paste

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Instructions

1. If you use brown plate lenses, it is best to soak them for several hours or overnight.
2. Core the pumpkin and cut into cubes (with Hokkaido you can eat the peel). Peel and chop the onion and garlic. Peel the ginger and chop it very finely.
3. Fry the onions, garlic and ginger in hot oil, add curry powder and tomato paste after a while and roast briefly. Deglaze with vegetable stock. Add the pumpkin cubes, lentils and raisins and simmer until the pumpkin and the lentils are soft (approx. 20 minutes).
4. If the lentils take a longer cooking time (it says on the package), just add the lentils at first and only add the pumpkin 20 minutes before the end of the cooking time.
5. If necessary, add salt at the end of the cooking time. Partially mash with a potato masher so that it becomes creamy.
6. Rice goes well with it.