A week ago I got a pumpkin from my mother and to be honest I had never made any dish with pumpkin before. She advised me to make a soup, which did not sound very appealing to me as I am not a big fan of soups.
Then I thought about a curry, why not making a curry with pumpkin as the main vegetable.
So I decided to roast pumpkin and sweet potato in the oven instead of boiling them. This adds even more flavour to the curry.
- 1 Pumpkin, cut into slices and roasted in the oven
- 1/2 Sweet Potato, cut into cubes and roasted in the oven
- 1 red onion, chopped in cubes
- 1/4 cup lentils, shortly boiled in salty water
- 1/2 cup chickpeas, boiled
- 3 Garlic cloves, chopped
- 4 tsp ground ginger
- 1 Lime, wedges
- 1 1/2- 2 cups Coconut milk, full-fat
- 1 handful Cashews
- A bit of your prefered oil
- 1 tsp Cinnamon
- 1 1/2 tsp Garam masala
- 1 tsp curry powder
- 1 1/4 tsp Sea salt, fine
- 1 tsp Turmeric
- 1 tsp Cumin, ground
- Brown rice (or any other type)
- Roast the pumpkin and sweet potato: I drizzled it with olive oil, sprinkled some salt and pepper on it and baked on a baking tray in a 200° C oven for about 30 minutes.
- Start boiling the rice ( as described on the package)
- Heat up the oil in the pan on medium heat and add onions. Then turn the heat down to low heat and add garlic, ginger, and all other spices. At the end add the cashews. Cook for 2 minutes.
- Add the pumpkin (cut in cubes), sweet potatoes, and chickpeas. And immediately after, add the coconut milk, lime juice and then the lentils (rinsed). Let everything boil for about 10 minutes.
- Taste and adjust spicing if needed. I normally add more salt and a 1 teaspoons of maple syrup.
Once the rice is done and the curry has been cooked for about 5-10 minutes take the pans from the heat and serve.