By Marjon Borsboom
Vegetarian dish for 3-4 people
Ingredients:
- 1 small butternut pumpkin – peeled, deseeded and cubed
- 1 can of chickpeas (garbanzo beans) – Bonduelle is my favourite (310grs)
- 1 can of lentils – preferably Bonduelle as well, but haven’t found them anywhere in Leipzig
- 200ml good quality creamy coconut milk (half a can)
- 1 onion, diced
- 1 small clove of garlic, finely chopped
- 1-2 tablespoons of your favourite curry paste
- salt and pepper to taste
Toppings
- Greek full fat yoghurt
- coriander (cilantro)
- diced fresh tomato – opt for a really tasty tom (Dutch?)
Use a skillet that has a chunky base and a lid. Sweat onion and garlic in some butter or oil, adding some salt to aid caramelisation. Add the pumpkin cubes. Bake them on medium heat for about 3 minutes. Now add as much curry paste as you can handle, green or red, whichever you prefer. Cook for one more minute. Now pour in the coconut cream. Lower the heat and let everything simmer with the lid closed until the pumpkin is tender (but not too soft). Strain the chickpeas and lentils and add them to the mixture, just long enough for them to heat through. Remember, we want some bite here, not baby food 😉
Serve in a bowl and add toppings to taste. Some freshly ground pepper works a treat too.
Enjoy!
