Pumpkin and Red Lentil Curry with Garam Masala & Coconut
An easy and quick recipe for a creamy pumpkin and red lentil curry. Healthy, delicious and naturally suitable for vegan and gluten-free diets. Serve as a hearty meal on it's own or with rice.
2tablespoonextra-virgin olive oil
3small yellow onions,finely chopped
1tablespoongrated fresh ginger
2teaspoonsGaram Masala spice
1small Hokkaido pumpkin (max. 1 kg), trimmed, seeded and cut into bite-sized pieces
1cupdry red lentils(200 g)
1x 400 g can organic diced tomatoes
1 1/2teaspoonssea salt
1x 400 ml can organic coconut milk
4generous handfuls kale leaves,center ribs and stems removed, leaves coarsely chopped (optional)
Fresh cilantro,to garnish
Lime wedges,for serving
Heat the oil in a large pot over medium to medium-heat heat. Once hot, add the onion and cook, stirring often, until the onion softens, about 4-5 minutes. Add the garlic, ginger and Garam Masala spice; sauté 1 minute.
Add the pumpkin, lentils, diced tomatoes, water and salt. Increase heat, bring to a light boil, cover, and cook on medium-low heat (enough to maintain a simmer), stirring occasionally, for 20 minutes, until the pumpkin is tender. Add the kale leaves (if using) 5 minutes before cooking time is complete and simmer until tender.
Stir in the coconut milk and cook for 1-2 more minutes, until heated through.
Divide into bowls, garnish with fresh cilantro and serve with lime wedges. Enjoy!
I like Lebensbaum Garam Masala which can be found at your local organic food store.
Any type of kale works well with this dish. Look for curly kale, red Russian kale and dinosaur kale (which is also known as Tuscan kale, lacinato kale or black kale) at your local farmers markets. Or feel free to substitute with spinach or swiss chard, roughly chopped.
This pumpkin and red lentil curry can be enjoyed on it's own or served over rice for a hearty meal.
Pumpkin and Red Lentil Curry with Garam Masala & Coconut https://wholefoodrepublic.com/pumpkin-and-red-lentil-curry/