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🍽️ Creamy Pumpkin Lentil Curry with Yogurt Topping

262 kcal · 30 min · 4 servings

Ingredients

• 800 g pumpkin flesh (e.g. butternut squash)
• 1 onion
• 2 garlic cloves
• 20 g ginger (1 piece)
• 1 tbsp rapeseed oil
• 3 tsp garam masala
• curry powder
• 400 g chopped tomatoes (can)
• 150 ml vegetable broth
• 150 g red lentils
• salt
• pepper
• cayenne pepper
• 30 g almond kernels (2 tbsp)
• 0.25 bunch mint
• 0.25 bunch coriander
• 80 g yogurt (3.5% fat) (4 tbsp)

Instructions

1. 1. Wash the pumpkin flesh.
2. 2. Cut the pumpkin flesh into cubes of about 2 centimeters.
3. 3. Peel the onion.
4. 4. Peel the garlic.
5. 5. Peel the ginger.
6. 6. Chop the onion finely.
7. 7. Chop the garlic finely.
8. 8. Chop the ginger finely.
9. 9. Heat oil in a large pan.
10. 10. Sauté the onion cubes for 2 minutes over medium heat.
11. 11. Add the ginger and garlic.
12. 12. Sauté the spices for another 2 minutes.
13. 13. Stir in Garam Masala.
14. 14. Stir in 1 teaspoon of curry powder.
15. 15. Sauté the spice mixture for 1 minute.
16. 16. Add the tomatoes.
17. 17. Add the broth.
18. 18. Add the pumpkin cubes.
19. 19. Add the lentils.
20. 20. Season with salt.
21. 21. Season with pepper.
22. 22. Season with cayenne pepper.
23. 23. Simmer the curry over low heat for 15 to 20 minutes.
24. 24. Check if the pumpkin and lentils are soft.
25. 25. Add more broth if needed.
26. 26. Chop the almonds.
27. 27. Wash the herbs.
28. 28. Shake the herbs dry.
29. 29. Chop the herbs.
30. 30. Serve the curry on plates.
31. 31. Sprinkle the curry with the almonds.
32. 32. Sprinkle the curry with the herbs.
33. 33. Add 1 tablespoon of yogurt to each serving.
34. 34. Sprinkle with curry powder if desired.

Nutrition per serving

• kcal: 262
• Protein: 15 g · Fett/Fat: 8 g · Carbs: 30 g