Creamy coconut, pumpkin, and lentil stew

Creamy coconut, pumpkin, and lentil stew

Based on 16 ratings
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 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings2
½
Hokkaido pumpkin
150 g
beluga lentils
125 g
baby spinach
1
onions
10 g
ginger
1 cloves
garlic
1 tbsp
coconut oil
1 tbsp
yellow Thai curry paste
250 ml
vegetable broth
250 ml
coconut milk
200 g
canned whole peeled tomatoes
½
lime
salt
pepper
MetricImperial

Utensils

knife, cutting board, large pot with lid, spatula

How-To Videos

homemade-curry-paste

Homemade curry paste

how-to-cut-an-onion

How to cut an onion

how-to-peel-ginger

How to peel ginger

how-to-cut-hokkaido-pumpkin

How to cut Hokkaido pumpkin

Nutrition per serving

Cal697
Protein26 g
Fat34 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!

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