Lentil Curry

8 servings

100 minutes

The recipe is taken from the book "Pumpkin Stories". "Curry with rice is the most popular and main dish in Sri Lanka. It is eaten there for breakfast, lunch and dinner. Lentil curry, of course, differs from the traditional Sri Lankan one, but it is original in its own way , tasty and spicy, just what you need for the cold season. Besides, it seems to me that red lentils, pumpkin and coconut cream are simply made for each other.

Energy value per serving

• Calories: 174.3
• Proteins: 6.5g
• Fats: 6.1g
• Carbohydrates: 24.9g

Ingredients

• Red lentils: 100 g
• Onion: 2 pc
• Carrot: 3 pc
• Sweet pepper: 1 pc
• Garlic: 6 clove
• Grated ginger: 70 g
• Vegetable oil: to taste
• Fresh cilantro (coriander): 6 sprig
• Ground coriander: 1 tsp
• Paprika: 1 tsp
• Garam masala: 1 tsp
• Cinnamon: 1 tsp
• Turmeric: 1 tsp
• Ground black pepper: 0.5 tsp
• Pink Himalayan Salt: to taste
• Canned tomatoes: 400 g
• Coconut cream: 200 ml
• Water: 300 ml
• Pumpkin: 400 g

Cooking steps

1. Peel the pumpkin for curry, remove seeds, and cut into large cubes of 3 cm. Set aside. When the curry sauce is ready, simmer the pumpkin in it.

   Required ingredients:

   • Pumpkin: 400 g

2. Rinse the lentils, cover with cold water in a small pot so that the water covers the lentils, and boil for 10-15 minutes until soft. While the lentils are cooking, prepare the vegetables.

   Required ingredients:

   • Red lentils: 100 g

3. Pour enough oil to completely cover the bottom of a large skillet and heat it on low. Add all the spices and warm them in the oil, stirring for 1-2 minutes. Then increase the heat, add all the fresh vegetables, and sauté them in the oil with spices for 10-15 minutes until the onion is soft, stirring occasionally.

   Required ingredients:

   • Vegetable oil:  to taste
   • Ground coriander: 1 teaspoon
   • Paprika: 1 teaspoon
   • Garam masala: 1 teaspoon
   • Cinnamon: 1 teaspoon
   • Turmeric: 1 teaspoon
   • Onion: 2 pieces
   • Carrot: 3 pieces
   • Sweet pepper: 1 piece
   • Garlic: 6 cloves
   • Grated ginger: 70 g

4. Add water, tomatoes, and lentils and simmer for 30 minutes until the carrots are soft. Stir in coconut cream, bring to a boil, remove from heat and blend everything until smooth sauce. Add salt and freshly ground black pepper to taste. The sauce is ready.

   Required ingredients:

   • Water: 300 ml
   • Canned tomatoes: 400 g
   • Red lentils: 100 g
   • Coconut cream: 200 ml
   • Pink Himalayan Salt:  to taste
   • Ground black pepper: 0.5 teaspoon

5. Stew the pumpkin in sauce with a closed lid for 15-20 minutes until soft; it should retain its shape and not fall apart. Serve this aromatic warming pumpkin curry with black or brown rice, potatoes, or sweet potatoes. Garnish with chopped fresh herbs when serving.

   Required ingredients:

   • Pumpkin: 400 g
   • Fresh cilantro (coriander): 6 sprigs