Pumpkin and Lentil Curry
Few dishes are so easy to make and so comforting. When the cold starts to appear, curries should be a must, there are a thousand combinations, but today we are going to focus on a vegetable curry that we are sure you are going to love.
Ingredients:
- 200 g of red lentils
- 400g diced raw pumpkin
- 1 small onion
- 2 cloves of garlic
- 2 tablespoons of crushed tomato
- 1 tablespoon red curry paste
- 400 ml of coconut milk
- 600 ml vegetable broth
- extra virgin olive oil
- Black pepper
- Salt
To decorate:
- salted cashews
- fresh coriander
- cooked basmati rice
Preparation:
- Pour a splash of extra virgin olive oil into the Signature 24 cm saucepan . Add the garlic and when it begins to brown add the finely chopped onion. Let sauté over medium heat for 10 minutes, then add the curry paste, stir until it is perfectly integrated with the onion and add the tomato. Let reduce for 10 minutes.
- Next we add the coconut milk, the broth, the pumpkin and the lentils. Let cook over medium heat for 20 minutes. Taste and adjust salt and pepper to taste.
- We serve accompanied by cooked basmati rice. Sprinkle with chopped fresh cilantro and a few chopped cashews.
