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
-
All set? -
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. -
With a sharp knife, cut pumpkin into wedges and than into cubes. -
Toss pumpkin cubes with some olive oil, salt and pepper. Spread pumpkin cubes on a lined baking tray. Bake for 20 min. -
Peel and finely chop garlic. -
Peel and chop shallot. -
Peel and finely chop ginger. -
Coarsely chop peanuts. -
Pick and chop cilantro. -
Grate lime peel and squeeze out the juice. -
Bring water to a boil and cook lentils according to package instructions. -
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. -
Add coconut milk, agave syrup and roasted pumpkin cubes. Combine everything and add water if more liquid is needed. Salt and pepper. -
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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