Pumpkin, Lentil and Yogurt Curry

Ingredients

• 800 g pumpkin flesh (e.g., butternut squash)
• 1 onion
• 2 Garlic cloves
• 20 g ginger (1 piece)
• 1 tbsp Rapeseed Oil
• 3 tsp Garam Masala
• 1 tsp curry powder
• 400 g diced tomatoes (canned)
• 150 ml Vegetable broth
• 150 g red lentils
• Salt
• Pepper
• Cayenne pepper
• 30 g Almonds (2 tbsp)
• 0.25 bunch mint
• 0.25 bunch coriander
• 80 g yogurt (3.5% fat) (4 tbsp)

Instructions

1. 1.

   Wash the pumpkin flesh and cut into about 2 cm cubes. Peel and chop the onion, garlic and ginger.

2. 2.

   Heat oil in a large pan. Sauté the onion cubes for 2 minutes over medium heat. Add ginger and garlic and sauté for another 2 minutes. Stir in garam masala and 1 tsp curry powder and cook for 1 minute. Then add tomatoes, broth, pumpkin cubes and lentils; season with salt, pepper and cayenne pepper. Simmer on low heat for 15–20 minutes until the pumpkin and lentils are tender; add more broth if needed.

3. 3.

   Meanwhile chop the almonds. Wash, dry and chop the herbs.

4. 4.

   Serve the curry on a plate, sprinkle with almonds and herbs. Add 1 tbsp yogurt on top and dust with extra curry powder if desired.