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You can easily see, the pumpkin is part of our daily table. Be it from the oven, as a soup, dessert (you can find a recipe for this in our book) or as a delicious lentil pumpkin curry.
Which pumpkin should I use?
- Hokkaido
- Butternut
- Moschus
- Crown prince
Lentil Pumpkin Curry
800g pumpkin
1 onion
1 clove of garlic
15g fresh ginger
2 tbsp sesame oil
1 teaspoon curry powder
1 teaspoon turmeric
pepper
1 tablespoon tomato paste
400ml coconut milk
70 g yellow lentils
2 bay leaves
Smoked salt
1 large ripe orange
Lemon zest
1 clove
Thai basil
60 g frozen green peas, thawed
Peel the pumpkin and remove the core. Peel and finely chop the onion, garlic and ginger as well. Fry everything in a saucepan with oil. Add the curry powder, turmeric, pepper and tomato paste and fry a little.
Now add the coconut milk and stir well. Bring to the boil and add the pumpkin pieces, the washed lentils, the bay leaves and the clove. Let everything simmer for about 20 minutes until a creamy consistency has developed. Then take the pan off the stove and season the dish with lemon zest and smoked salt. Remove the bay leaves and the clove and add the orange, peeled and cut into clean fillets.
Garnish with Thai basil (aniseed / cinnamon note) and the defrosted peas and enjoy with rice.
Tips
Tip 1: you can also use classic basil.
Tip 2: the pumpkin cooking times depend on on the consistency / piece size.
Tip 3: you can possibly also add some orange juice. So it becomes more fluid.
Tip 4: we like to use basmati rice.
Tip 5: we used a Crown prince pumpkin.
Tip 6: we used unroasted sesame oil.
Tip 7: our coconut milk had a buttermilk-like consistency.
Tip 8: you can use roasted cashew nuts as a topping.
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Lentil Pumpkin Curry
Ingredients
- 800 g pumpkin
- 1 onion
- 1 clove of garlic
- 15 g fresh ginger
- 2 tbsp sesame oil
- 1 teaspoon curry powder
- 1 teaspoon turmeric
- pepper
- 1 tablespoon tomato paste
- 400 ml coconut milk
- 70 g yellow lentils
- 2 bay leaves
- Smoked salt
- 1 large ripe orange
- Lemon zest
- 1 clove
- Thai basil
- 60 g frozen green peas thawed
Instructions
- Peel the pumpkin and remove the core. Peel and finely chop the onion, garlic and ginger as well. Fry everything in a saucepan with oil. Add the curry powder, turmeric, pepper and tomato paste and fry a little.
- Now add the coconut milk and stir well. Bring to the boil and add the pumpkin pieces, the washed lentils, the bay leaves and the clove. Let everything simmer for about 20 minutes until a creamy consistency has developed.
- Then take the pan off the stove and season the dish with lemon zest and smoked salt. Remove the bay leaves and the clove and add the orange, peeled and cut into clean fillets.
- Garnish with Thai basil (aniseed / cinnamon note) and the defrosted peas and enjoy with rice.
Notes
- Tip 1: you can also use classic basil.
- Tip 2: the pumpkin cooking times depend on on the consistency / piece size.
- Tip 3: you can possibly also add some orange juice. So it becomes more fluid.
- Tip 4: we like to use basmati rice.
- Tip 5: we used a Crown prince pumpkin.
- Tip 6: we used unroasted sesame oil.
- Tip 7: our coconut milk had a buttermilk-like consistency.
- Tip 8: you can use roasted cashew nuts as a topping.
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