I really like autum, so I can cook my favorite pumpkin curry every week. It’s so simple!
Potato-Pumpkin Curry
Ingredients:
Canola or sunflower oil
1 large red onion (diced)
1 thumb of ginger (finely chopped)
2 tsp curry powder or paste
1 can of coconut milk
1 can of diced tomatoes
Water or vegetable broth
8 medium-sized potatoes (diced)
1 Hokkaido pumpkin (diced, with skin, seeds removed with a spoon)
½ cup yellow or red lentils
Soy sauce or salt
Instructions:
In a pot, sauté the diced onion and finely chopped ginger in oil
Add the curry powder or paste and briefly sauté it
Deglaze with the coconut milk. Fill the empty can halfway with water and add it to the pot along with the diced tomatoes, potatoes, and a little vegetable broth powder
After a few minutes, add the diced Hokkaido pumpkin. Let it simmer for approximately 10 minutes
Add the lentils and continue simmering until everything is tender