Nourishing Red Lentil and Pumpkin Curry

Health benefits

This is an anti-inflammatory dish which is high in fiber. Another advantage of this recipe is that most of the ingredients are pantry staples, which means that you can make it on a short notice without having to run to the store. A tip is to bring it to work the next day for a healthy, nourishing homemade lunch.

The brightly colored pumpkin and carrot contain beta carotene, an antioxidant which the body converts into vitamin A. Vitamin A is important for maintaining normal vision and eye health as well as the immune system.

The lentils in the curry are a great source of veganprotein as they contain more than 25% protein. They are also rich in vitamin B, magnesium, zinc, potassium and iron. Moreover, lentils contain polyphenols which are health-promoting phytochemicals. The polyphenols procyanidin and flavanols found in lentils are strong antioxidants, and are both anti-inflammatory and neuroprotective.

Since the curry is high in fiber it supports the gut flora. Together with an adequate water intake it also supports a regular bowel movement.

Hearty, healthy & nourishing – Red Lentil and Pumpkin Curry Stew

This is a warming, vegan, dairy free, gluten free and budget friendly stew.

Ingredients

  • 300 g Red lentils (uncooked and rinsed in cold water)
  • 450 g Pumpkin or butternut squash
  • 1 Medium carrot
  • 1 Onion
  • 1 Organic vegetable stock cube
  • 1 tbsp Mild curry powder (yellow)
  • 1 tsp Red paprika powder
  • 1 ml Cumin powde
  • 1 ml Ginger powder or 1 tbsp fresh grated ginger
  • 1 ml Ceylon cinnamon
  • 400g tomatoes
  • 400 ml Coconut milk
  • 2 tbsp  Coconut oil
  • 400 ml Water
  • 1 Garlic clove

To Taste

  • Sea Salt
  • Lime juice

Optional

  • A small bunch of fresh coriander, roughly chopped
  • Coconut- or soy yoghurt
  • Chili flakes

Instructions

  • Rinse the uncooked lentils in cold water until the water runs clear and then add to a large pot.
  • Peel the pumpkin (or squash) and remove the seeds. Cut into cubes and add to the pot.
  • Chop the carrot, onion, tomato, and garlic clove. Add the chopped vegetables to the pot together with the remaining ingredients and mix.
  • Heat until boiling and then lower the temperature and let simmer for approx. 25 min until the lentils and vegetables are cooked. Stir a few times during the cooking and add some extra water if needed.
  • Add lime juice and salt to taste
  • Optional: Add some of the coriander and stir. Serve with coconut- or soy yoghurt, the remaining coriander and chili flakes.

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