Creamy coconut, pumpkin, and lentil stew

Creamy coconut, pumpkin, and lentil stew

Based on 69 ratings
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Hanna Reder

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna
"Filling, fragrant and comforting, here’s a recipe that’s like a hug. Plus it’s full of goodness too, with lentils, pumpkin and spinach. You can adjust the consistency by adding more broth of liquid; so it’s either more like a curry to be eaten with rice or more like a stew that’s best mopped up with bread."
Difficulty
Easy 👌
Preparation
30 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
MetricImperial
125 g
baby spinach
10 g
ginger
1 cloves
garlic
1 tbsp
coconut oil
1 tbsp
yellow Thai curry paste
½
lime
salt

Utensils

knife, cutting board, large pot with lid, spatula

Nutrition per serving

Cal697
Fat34 g
Protein26 g
Carb83 g
  • Step 1/4

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

    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.
    • 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

    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.
    • 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

    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!
    • 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!

    Creamy coconut, pumpkin, and lentil stew

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