Ingredients
- 2 tablespoon extra-virgin olive oil
- 3 small yellow onions, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 teaspoons Garam Masala spice
- 1 small Hokkaido pumpkin (max. 1 kg), trimmed, seeded and cut into bite-sized pieces
- 1 cup dry red lentils (200 g)
- 1 x 400 g can organic diced tomatoes
- 4 cups water (1 liter)
- 1 1/2 teaspoons sea salt
- 1 x 400 ml can organic coconut milk
- 4 generous handfuls kale leaves, center ribs and stems removed, leaves coarsely chopped (optional)
- Fresh cilantro, to garnish
- Lime wedges, for serving
Instructions
- Heat the oil in a large pot over medium to medium-heat heat. Once hot, add the onion and cook, stirring often, until the onion softens, about 4-5 minutes. Add the garlic, ginger and Garam Masala spice; sauté 1 minute.
- Add the pumpkin, lentils, diced tomatoes, water and salt. Increase heat, bring to a light boil, cover, and cook on medium-low heat (enough to maintain a simmer), stirring occasionally, for 20 minutes, until the pumpkin is tender. Add the kale leaves (if using) 5 minutes before cooking time is complete and simmer until tender.
- Stir in the coconut milk and cook for 1-2 more minutes, until heated through.
- Divide into bowls, garnish with fresh cilantro and serve with lime wedges. Enjoy!
Nutrition
Notes
- I like Lebensbaum Garam Masala which can be found at your local organic food store.
- Any type of kale works well with this dish. Look for curly kale, red Russian kale and dinosaur kale (which is also known as Tuscan kale, lacinato kale or black kale) at your local farmers markets. Or feel free to substitute with spinach or swiss chard, roughly chopped.
- This pumpkin and red lentil curry can be enjoyed on it's own or served over rice for a hearty meal.