LENTIL AND PUMPKIN CURRY

A quick and easy curry for your rainy days. This dish is delicious and very versatile, perfect for both weekdays and weekends.

Ingredients

• 200 g of pink lentils

• 0.5 of a butter squash

• 2 tomatoes

• 2-3 cloves of garlic

• Vegetable broth / Water

• Spices: salt, pepper, ground ginger (can be substituted with fresh), chilli (if you like it spicy)

• For serving: fresh cilantro, coconut milk

Instructions

I let the lentils soak for at least a couple of hours.

I chop the buttery cabbage and tomatoes. I season them, add some garlic and place everything on a baking tray lined with parchment paper. I bake them in a preheated oven at 200°C for about 40 minutes.

While the vegetables are roasting, I cook the lentils in salted water. Once they’re done, I drain them.

After the vegetables are roasted, I transfer them to a high-powered blender, add some water or broth and blend everything until smooth. I adjust the consistency of the curry by varying the amount of water or broth - more liquid will make it thinner, while less will make it thicker. I pour the blended mixture into the lentils and mix everything well. I add a bit of ginger and salt if needed.

I serve it with coconut milk and chopped fresh cilantro. If you like it spicy, sprinkle some chilli flakes on top.

P.S. This curry is delicious when enjoyed with toasted bread or naan.

BON APPETIT!