Creamy coconut, pumpkin, and lentil stew

Step 1/ 4

• ½ Hokkaido pumpkin
• 1 onions
• 10 g ginger
• 1 cloves garlic

• knife
• cutting board

Halve the Hokkaido pumpkin, remove the seeds, and cut into bite-sized pieces. Peel onions, ginger, and dice finely.

Step 2/ 4

• 1 tbsp coconut oil
• 1 tbsp yellow Thai curry paste
• 150 g beluga lentils

• large pot with lid
• spatula

Heat coconut oil in a large pot over medium heat. Add pumpkin and sauté for approx. 5 min. Next, add onions, garlic and ginger and sauté for another approx. 2 min. Add curry paste and beluga lentils and sauté again for approx. 2 – 3 min, until fragrant.

Step 3/ 4

• 250 ml vegetable broth
• 250 ml coconut milk
• 200 g canned whole peeled tomatoes

Add vegetable broth, coconut milk and canned tomatoes to the pot. Cover with a lid and let simmer for approx. 20 min., until the lentils are cooked through. Stir occasionally.

Step 4/ 4

• 125 g baby spinach
• ½ lime
• salt
• pepper

At the end of the cooking time, add the spinach and gently stir into the curry. Add more water, if needed to achieve the desired consistency. Season to taste with salt, pepper and the juice of a lime. Serve and enjoy!

Enjoy your meal!