Thai pumpkin and red lentil coconut curry

Ingredients

For 1 serving

• Red lentils60 g
• Pumpkin200 g
• Coconut milk60 ml
• Vegetable broth300 ml
• Vegetarian curry paste25 g
• Ginger5 g
• Onion50 g
• Spinach60 g
• Lime juice1 teaspoon
• Peanut oil1 teaspoon
• Saltto taste

Contains: nuts, celery,

In season: September – December

Method

1. Peel and finely chop the onion and ginger; peel and deseed the pumpkin and cut into cubes of about 1.5 cm; rinse the red lentils in a sieve until the water runs clear.
2. Heat the groundnut oil in a saucepan over medium-low heat and fry the onion and ginger for 3 minutes, until the onion is translucent.
3. Add the vegetarian curry paste and toast for 1 minute, stirring, until fragrant; add the pumpkin and lentils and stir well.
4. Pour in the vegetable stock and coconut milk, bring to the boil and cook over medium-low heat for 20 minutes, stirring now and then, until the lentils break down and the pumpkin is tender.
5. Add the washed spinach and cook for 2 minutes, until wilted.
6. Turn off the heat, finish with the lime juice, season with salt and serve.