Pumpkin - Lentil Curry

What an incredibly delicious and fine autumn product is pumpkin. You can really do much more with it than just pumpkin soup. How about pumpkin cream to go with your yogurt, or roasted pumpkin with goat cheese. Today a new pumpkin dish. I love curry, and with pumpkin added it becomes even more delicious, the pumpkin makes it rich. To make the curry a little creamier which I like, I first mash some of the pumpkin. Then you get a nice thick mass, lentils there spoon in and ready.

Serves: 2 Cooking Time: 30 min

Ingredients

can of coconut milk
600 grams of diced pumpkin
2 red pointed peppers
small can of lentils
sereh stem (lemongrass)
ginger
lime
cilantro
red pepper
kaffir (lime leaves)
1 tablespoon red curry paste
2 cloves of garlic
1 large yellow onion
spring onion
coconut oil or rice oil
fish sauce
soy sauce

How to

Chop the onion, garlic and ginger. Sauté this over low heat in the oil.
Add about 200 grams of the pumpkin and fry briefly. Add the curry paste to the pumpkin and stir well on the fire until the paste is completely melted. Add the coconut milk and stir well with the kaffir leaves and the sereh stem. Also add a dash of soy sauce. Now put this on low heat and simmer for a short while.
Sieve the pointed bell pepper into pieces.
After about 12 minutes (stirring occasionally) mash the mixture after removing the kaffir leaves and serehten stems (keep these aside for a moment).
Add the pointed bell pepper, remaining squash and again the kaffir and sereh to the curry mixture. Now let the vegetables cook for a while on low heat. This takes about 8 minutes (depends on how thick the squash cubes are, test halfway through).
You probably need to add a little water to the curry now because some is thick. Also add the red pepper, small dash of fish sauce and squeezed lime to taste.
Rinse the lentils and add them to the curry last. After all, this one is already cooked and you don't want to soften it even more but warm it.
When the vegetables have the desired doneness and the sauce the desired thickness and flavor, you may now spoon the curry into a bowl, add some chopped spring onion, cilantro and black sesame seeds.
Grab that spoon and attack!