Serves 2 | Time: 30 minutes
INGREDIENTS
1 hokkaido pumpkin
2 shallots
1 lime
2 clove garlic
2 tbsp (30 g) red curry paste
2/3 cup (160 g) red lentils
1 tbsp (30 g) roasted unsalted peanuts
4/5 cup (200 ml) coconut milk
2 tbsp olive oil
3 tbsp (20 g) ginger
2/3 cup (10 g) fresh cilantro
salt
pepper
ground cinnamon
METHOD
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All set? 
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Preheat oven to 425°F. Wash hokkaido pumpkin and cut into half. Cut off top and bottom. It doesn’t need peeling. Remove seeds and stringy pulp with a large spoon. 
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With a sharp knife, cut pumpkin into wedges and than into cubes. 
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Toss pumpkin cubes with some olive oil, salt and pepper. Spread pumpkin cubes on a lined baking tray. Bake for 20 min. 
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Peel and finely chop garlic. 
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Peel and chop shallot. 
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Peel and finely chop ginger. 
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Coarsely chop peanuts. 
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Pick and chop cilantro. 
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Grate lime peel and squeeze out the juice. 
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Bring water to a boil and cook lentils according to package instructions. 
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Heat some olive oil in a pan or pot. Add shallot, garlic, ginger and zest and sauté until tender. (1-2 min.). Add curry paste and cinnamon and stir well. 
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Add coconut milk, agave syrup and roasted pumpkin cubes. Combine everything and add water if more liquid is needed. Salt and pepper. 
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Cook for some minutes. Remove from stove, stir in lime juice. Season to taste and serve with lentils and fresh cilantro. 
Recipe by Kptn Eva
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