Pumpkin Curry with Red Lentils & Coconut Cream
This Red Lentil & Pumpkin Coconut Curry is an exceptionally satisfying & richly flavorful meal. It would make a perfectly comforting dish for colder days.
Servings 6
Calories 388kcal
Cost $5 USD
Equipment
- Large soup pot
Ingredients
- 1 cup dry red lentils
- 1 kg butternut squash peeled & cut to cubes
- 3 bay leaves
- 1-2 bouillon cubes
- 1 can coconut milk
- 4 cups water or more for desired consistency
- 1 tbsp olive oil or a splash of water
- 1 large yellow onion chopped
- 3 cloves garlic minced
- 1 tsp cumin optional
- 1 tsp turmeric
- 10 g fresh ginger size of thumb knuckle peeled & chopped
- 1 carrot peeled & grated
- 1 tsp sea salt
- ground pepper to taste
- chili flakes to taste
- 1 tbsp pumpkin seeds optional
Instructions
- Into a large soup pot pour thoroughly rinsed red lentils, add pumpkin, bouillon cubes, water, and bay leaves. Let cook for 20-25 mins.
- Meanwhile, to a heated pan, add olive oil, chopped onion, minced garlic, ginger, grated carrot, and spices. Cook until softened, for around 5 minutes.
- Add the onion-carrot mix into the soup pot along with a can of coconut milk. Add salt and pepper, mix the soup and add more water if more liquid consistency desired. Let cook for another 20 minutes.
- In a separate pan, roast pumpkin seeds for a couple of minutes and set aside in a small bowl.
- Serve the curry warm with roasted pumpkin seeds and optionally chili flakes.