Pumpkin and Lentil Curry

Ingredients

• 400 g Pumpkin, diced
• 200 g Red lentils
• 1 pcs Small onion, finely chopped
• 3 clove Garlic
• 15 g Ginger, raw
• 30 g Curry powder
• 400 ml Low-fat coconut milk
• 500 ml Home made vegetable stock
• 150 g Whole tomato
• 1 tbsp Olive oil
• 1 tsp Cumin, ground
• 1 tsp Coriander seeds, ground
• 100 g Fresh spinach, washed
• 1 g Salt and freshly ground black pepper to taste

Method

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, and minced ginger. Sauté for 5-7 minutes until the onion is soft.
2. Stir in the curry powder, ground cumin, and ground coriander. Cook for 1-2 minutes until fragrant.
3. Add the cubed pumpkin and the rinsed red lentils to the pot. Stir to coat with spices.
4. Pour the coconut milk and the vegetable broth. Bring to a boil, then reduce the heat and simmer for 25-30 minutes, or until the pumpkin and lentils are tender.
5. Stir in the chopped spinach. Simmer for another 5 minutes until the greens are wilted.