Super-warming Pumpkin, Courgette and Lentil Curry

autumn is the best time of the year, isn’t it? the time to snuggle up at home, and shamelessly indulge in a good book and a hot cuppa. it’s the time of the year when the root vegetables are in season, the world is decorated in thousands shades of brown, yellow and red, the cinnamon can be smelled in about every corner of town and the comfort food is back on the table. all these warming, homemade soups, celebrating the sweet flavours of carrots, parsnips, pumpkins and beetroots, the slow-cooked roasts, marinated with garlic and rosemary. and curries. the incredible array of curried dishes is now having its 5 minutes. nothing better on a chilly November afternoon than a bowl of a hot, aromatic curry.

this super-warming pumpkin, courgette and red lentil curry has been an absolute hit at our home recently. aromatic, yet light, this vegan coconut curry is so good, i might have eaten two (or three?) bowls in a row last time. i hope you will discover its comforting qualities, too. the recipe has been adapted form the amazing Kwestia Smaku.

SUPER-WARMING VEGAN PUMPKIN, COURGETTE AND RED LENTIL CURRY

INGREDIENTS 
1tbsp vegetable oil
1tbsp grated ginger
2 garlic cloves
1 onion
3/4 cup red lentils
300g pumpkin, peeled and cubed
1 courgette
2-3 potatoes, peeled and cubed
1tsp turmeric powder
1/2 tsp cinnamon
1/2 tsp dried chilli peppers
1 red pepper
150g green beans
2 red chillies
500ml vegetable stock
200ml coconut milk
2-3 tomatoes (or tomatoes from a can)
fresh coriander

HOW TO MAKE?
1. In a pot, heat up the oil. Add grated ginger, minced garlic, and finely chopped onion. Cook, stirring often, for about 2-3 minutes.
2. Add dry red lentils, cinnamon, dried chillies, and stir. Add the vegetables: peeled and cubed pumpkin, thickly sliced courgettes, red pepper, potatoes, green beans, cut in 2cm pieces, and thinly sliced chilli peppers (seeds removed). You can add less/more chilli peppers, depending on how spicy you like your food.
3. Add coconut milk and vegetable stock and bring to a boil. Cook without a lid for about 5-7 minutes, then add peeled and chopped tomatoes. Keep cooking until the sauce will thicken and the vegetables are soft. I like to cook it until the pumpkin pieces become mashed, which makes the sauce super thick and tasty.
4. Serve with some rice (tastes best with basmati or jasmine rice) or with some flatbreads. Enjoy!

Smacznego,
aho