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🍲 Creamy Hokkaido Pumpkin Lentil Curry with Cashews

524 kcal · 30 min · 4 servings

Ingredients

• Hokkaido pumpkin 400 g
• Shallots 2 pcs.
• Garlic cloves 1 pcs.
• Coconut oil 2 tbsp
• Curry powder 1 tbsp
• Lentils, red 200 g
• Vegetable broth 600 ml
• Organic limes 1 pcs.
• Sour cream Greek style 200 g
• Cashew nuts 150 g
• Sea salt pinch
• Honey 1 tsp
• Chili, ground pinch

Instructions

1. 1. Wash the Hokkaido pumpkin thoroughly.
2. 2. Cut the pumpkin in half.
3. 3. Remove the hard stem at the top of the pumpkin.
4. 4. Scrape out the seeds with a spoon.
5. 5. Cut the pumpkin, including the skin, into approx. 1 cm cubes.
6. 6. Peel the shallots and the garlic.
7. 7. Dice the shallots and garlic finely.
8. 8. Heat coconut oil in a large pot.
9. 9. Add the pumpkin, shallots, and garlic to the pot.
10. 10. Sauté the ingredients briefly.
11. 11. Sprinkle curry powder over the mixture.
12. 12. Add the lentils.
13. 13. Fry everything together briefly.
14. 14. Deglaze the mixture with vegetable broth.
15. 15. Let the stew simmer for approx. 15 minutes.
16. 16. In the meantime, wash the lime.
17. 17. Grate approx. 1 teaspoon of lime zest finely.
18. 18. Squeeze the lime.
19. 19. Mix the yogurt with the lime juice.
20. 20. Add the grated lime zest to the yogurt.
21. 21. Season the yogurt with salt.
22. 22. After 15 minutes, finely puree approx. 1/4 of the soup.
23. 23. Stir the puree back into the soup.
24. 24. Add the cashew nuts to the soup.
25. 25. Season the curry with salt, honey, and chili.
26. 26. Fill the curry into bowls.
27. 27. Add the yogurt and serve.

Nutrition per serving

• kcal: 524
• Protein: 19 g · Fett/Fat: 28 g · Carbs: 52 g