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
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.