Pumpkin And Lentil Curry
Pumpkin and Lentil Curry is a popular dish in Mauritian cuisine, known for its rich flavors and hearty ingredients.
Ingredients
- 1 small pumpkin, peeled and diced
- 1 cup red lentils
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1-inch piece of ginger, grated
- 1 can (400ml) coconut milk
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin seeds
- 2 tomatoes, chopped
- 2 cups vegetable broth
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, heat some oil over medium heat. Add the onion, garlic, and ginger, and sauté until softened.
- Add the curry powder, turmeric, and cumin seeds, and cook for another minute to release the flavors.
- Add the diced pumpkin, red lentils, chopped tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the pumpkin and lentils are tender.
- Pour in the coconut milk and stir to combine. Season with salt and pepper to taste.
- Serve the pumpkin and lentil curry hot, garnished with fresh cilantro. Enjoy with rice or naan bread.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 40 minutes
- Total time:
- 55 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 15g
- Carbohydrates
- 40g
- Fat
- 10g
Supplies
Large pot Stirring spoon Knife Cutting board
Tools
Stovetop
Serving suggestions
Serving suggestions: Serve with steamed rice or warm naan bread.
Tips & tricks
Tips: Adjust the spiciness by adding more or less curry powder to suit your taste preferences.
Cost
$10