Kittitian Pumpkin And Lentil Curry

This Kittitian Pumpkin and Lentil Curry is a delicious and hearty dish that is a staple in St. Kitts and Nevis cuisine. The combination of sweet pumpkin and protein-packed lentils, simmered in a fragrant curry sauce, makes for a satisfying and flavorful meal.

Vegan Gluten Free Main Course St. Kitts and Nevis Pumpkin Lentils Curry Stew
Kittitian Pumpkin And Lentil Curry

Ingredients

  • 2 cups diced pumpkin
  • 1 cup red lentils
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 tbsp curry powder
  • 1 tsp turmeric
  • 1 can (14 oz) coconut milk
  • 2 cups vegetable broth
  • Salt and pepper to taste
  • 2 tbsp coconut oil

Instructions

  1. In a large pot, heat the coconut oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is soft and translucent.
  2. Stir in the curry powder and turmeric, and cook for 1-2 minutes to toast the spices.
  3. Add the diced pumpkin, red lentils, coconut milk, and vegetable broth to the pot. Season with salt and pepper to taste.
  4. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the pumpkin and lentils are tender.
  5. Adjust the seasoning if needed, and serve the pumpkin and lentil curry hot, with rice or roti on the side.

Cooking & Preparation

Preparation time:
10 minutes
Cooking time:
30 minutes
Total time:
40 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Protein
15g
Carbohydrates
40g
Fat
10g

Supplies

Large pot Stirring spoon Measuring cups and spoons

Tools

Knife Cutting board Saucepan

Serving suggestions

This Kittitian Pumpkin and Lentil Curry is best served with fluffy white rice or warm roti bread.

Tips & tricks

For extra creaminess, you can use full-fat coconut milk in this recipe. Adjust the spice level to your preference by adding more or less curry powder.

Cost

$10