Pumpkin curry with lentils

Healthy pumpkin and lentil curry that is easy to make and also completely vegan!

30 M

The difficulty level of this recipe is: medium.

Ingredients

For 4 people

• 800 g pumpkin, cubed
• 1 can of lentils, 400 g each
• 1 onion
• 0.5 jar Indian curry paste of 165 gr (vegan) (Patak’s)
• 400 ml coconut milk (Go-Tan)
• 2 tomatoes
• Oil or margarine for frying
• handful of cashew nuts (unsalted)
• 200 g fresh spinach

Preparation

1. Chop the onion and fry it in a large (soup) pan with a little oil or margarine. Add the pumpkin cubes. Stir in the curry paste and a small dash of water. Cut the tomatoes into cubes and add them to the pan together with their seeds and liquid. Pour in the coconut milk and stir. Let it simmer for 10 minutes.
   
2. Drain the lentils and stir through the curry. Add the spinach after 2 minutes and when it has shrunk the pumpkin curry is ready. Serve with some cashew nuts on top.
3. Also delicious with some bread or rice