CentMenu / Dinner · Lunch
Pumpkin red lentil coconut stew
Pumpkin and red lentils turn coconut milk into a thick, gently spiced dinner.
VeganNo dairy ingredients
Ingredients
4 servings · US + metric
- 2.2 lb (1 kg) pumpkin
- 10.58 oz (300 g) red lentils
- 0.85 cup (200 ml) coconut milk
- 1 onion
- 2 garlic cloves
- 1¾ tbsp (25 ml) sunflower oil
- 2¼ tsp (5 g) curry powder
- 1 vegetable stock cube
- ½ tsp (3 g) salt
Let’s cook
Heat 1¾ tbsp (25 ml) sunflower oil in a large pan over medium heat. Finely chop 1 onion and 2 garlic cloves and sauté for 5 minutes.
Peel and seed 2.2 lb (1 kg) pumpkin, cut into small cubes and add with 2¼ tsp (5 g) curry powder; stir over medium heat for 1 minute.
Rinse 10.58 oz (300 g) red lentils; add with 0.85 cup (200 ml) coconut milk, 1 vegetable stock cube, ½ tsp (3 g) salt and water to cover generously.
Bring to a boil, then simmer over low heat for 25 minutes, stirring often, until the pumpkin is soft and the lentils have thickened the sauce.