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Creamy coconut, pumpkin, and lentil stew
Ingredients
Utensils
knife, cutting board, large pot with lid, spatula
How-To Videos
Homemade curry paste
How to cut an onion
How to peel ginger
How to cut Hokkaido pumpkin
Nutrition per serving
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!
Tags
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