Quick & Healthy: Pumpkin Coconut Curry with Lentils

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

  1. All set?
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  2. 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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  3. With a sharp knife, cut pumpkin into wedges and than into cubes.
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  4. 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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  5. Peel and finely chop garlic.
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  6. Peel and chop shallot.
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  7. Peel and finely chop ginger.
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  8. Coarsely chop peanuts.
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  9. Pick and chop cilantro.
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  10. Grate lime peel and squeeze out the juice.
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  11. Bring water to a boil and cook lentils according to package instructions.
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  12. 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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  13. 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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  14. Cook for some minutes. Remove from stove, stir in lime juice. Season to taste and serve with lentils and fresh cilantro.
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    Recipe by Kptn Eva
    Find more yummy recipes on the KptnCook Blog & in the KptnCook app!