Red Lentil Curry with Pumpkin
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g lentils, red
- 400 g pumpkin (se), (Hokkaido or butternut)
- 1 medium onion (s)
- 2 cloves garlic
- 1 tablespoon tomato paste
- 1 tablespoon oil
- 1 bunch spring onion (s)
- 500 ml vegetable stock
- 1 teaspoon salt
- 0.5 teaspoon ½ paprika powder
- 1 teaspoon coriander, dried or fresh
- 0.5 teaspoon ½ cumin
- 0.5 teaspoon ½ fenugreek, ground
- 1 pinch (s) chilli flakes
- 1 teaspoon sugar
- 1 dash lemon juice, fresh
- 1 piece (s) ginger, fresh
- 500 g natural yohurt, Greek style with 10% fat
Print Recipe
Pin Recipe Instructions
- Cook the lentils in the vegetable stock for 5 - 10 minutes until al dente. Then drain and rinse with cold water to avoid overcooking. Catch the cooking water and keep it for further processing.
- Dice the onion and pumpkin, press the garlic, cut the spring onions into rings. If you use fresh coriander, finely chop it and grate the ginger.
- Heat the oil in a high pan and sweat the onion cubes with the garlic, add the tomato paste and the grated ginger and sweat with them. Then add the pumpkin cubes and fry for 2 - 3 minutes. Deglaze with a dash of the lentil boiling water and season with the spices, except for the fresh coriander, and simmer for 10 minutes with the pot / pan closed.
- Then add the lentils and heat for 1 - 2 minutes. Possibly add a little more cooking water until the desired smoothness is achieved.
- Finally, refine with lemon juice, fresh coriander and the spring onions and serve. I also serve natural yoghurt.
- If you like the lentils a little softer, you can save yourself the extra cooking of the lentils and deglaze the onion / tomato paste mixture with 500 ml of stock and cook the lentils in it.
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