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Red lentil pumpkin coconut curry

Red lentil pumpkin coconut curry

A coconutty curry that contains little pieces of butternut pumpkin. Perfectly sweet and creamy, it pairs well with rice and other more tangy/acidic curries, such as sambar.
Recipe inspired from Vegan Richa's Indian Kitchen Cookbook.

  • Ingredients

    • 2 tsp oil (9g)
    • 1/2 tsp mustard seeds
    • 8 curry leaves
    • pinch of asafetida
    • 2 cloves garlic, crushed (6g)
    • 175g butternut, pumpkin or red kuri squash, cubed small
    • 20g dessicated coconut
    • 1/4 tsp cayenne pepper
    • 1/2 tsp garam masala
    • 100g red lentils
    • 120g coconut milk
    • 3/4 tsp salt

  • Instructions

    1. Wash the lentils thoroughly (until water comes out clear) and drain them.
    2. Heat up oil in a pan or a pot over medium heat.
    3. Fry mustard seeds, curry leaves and garlic for a few minutes. Make sure to stir constantly so as to make sure the mix doesn't burn.
    4. Add butternut pumpkin & coconut, turn up heat a little and stir constantly for ~ 1 min.
    5. Add garam masala and cayenne pepper, and coat everything with the spices.
    6. Add lentils and some water, and cook until lentils are done and the pumpkin is tender.
    7. Add coconut milk, mix, and let it simmer until it reaches your desired consistency (shorter if you want it more watery, and longer if you want it thicker).

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