Lentil-pumpkin curry
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151Tasty vegetarian lunch or dinner. Serve with basmati rice.
recipe,photo-recipe,pumpkin for baking,red lentil,coconut milk,Vegetarian dishes,,Vegetarian recipes,Indian cuisine,Gluten-Free
Vegetarian dishes
Indian cuisine
Categories
Vegetarian dishes › Vegetarian recipes › Indian cuisine › Gluten-Free › Asian cuisine › Season - Pumpkin ›
Ingredients
Ingredients
| black mustard seed | 0.5 | tsp | ½ | teaspoon | |
| coconut milk | 4 | tbsp | 4 | tablespoon | |
| ground Roman caraway spice - jeera | 0.25 | tsp | ¼ | teaspoon | |
| imalayan salt | 1 | tsp | 1 | teaspoon | |
| leek | 3.5 | oz | 100 | grams | |
| pumpkin for baking | 14 | oz | 400 | grams | |
| red lentil | 5.25 | oz | 150 | grams | |
| spice turmeric | 0.5 | tsp | ½ | teaspoon | |
| unsalted butter | 1 | oz | 25 | grams | |
| water | 1.9 | cup | 450 | milliliters |
Recipe
1.
pumpkin for baking 14 oz (400 g) • leek 3.5 oz (100 g)
Peel the pumpkin and cut into cubes. Clean and cut the leeks finely.
3.
unsalted butter 1 oz (25 g) • spice turmeric 0.5 tsp • black mustard seed 0.5 tsp • ground Roman caraway spice - jeera 0.25 tsp
Melt the butter in a pot and fry the spices briefly.
4.
Add leeks, fry for a minute, ...
5.
... add pumpkin and lentils.
6.
imalayan salt 1 tsp • water 1.9 cup (450 ml)
Add salt and water. Stir, bring to a boil, cover and cook for 15 minutes.
Bon appetit!
