2 lbs. (900g) pumpkin, peeled, cubed
1 tbsp. olive oil + 1 tsp. extra
salt
1 onion, chopped
2 cloves garlic, chopped
1 tsp. ground turmeric
1 tbsp. curry powder
1 tsp. coconut sugar
½ tsp. ground ginger
7 oz. (200g) red lentils
14 oz. (400g) can coconut milk
14 oz. (400g) can chopped tomatoes
1 lime, juiced
1 red pepper, diced
To serve:
red pepper flake
chopped coriander
Preheat the oven to 400°F (200°C).
Place the cubed pumpkin on a baking sheet and drizzle with 1 tablespoon of olive oil and a pinch of salt. Place the pumpkin into the oven and roast for 35-40 minutes until soft.
Place a pot over a medium heat and add 1 teaspoon of olive oil. Add the onion, garlic and a pinch of salt and cook for 5 minutes until soft. Now add the turmeric, curry powder, coconut sugar and ginger and cook for 2 minutes.
Next add the lentils, coconut milk, tinned tomatoes and lime juice. Cook for 20 minutes until the lentils are soft.
Once the lentils are soft, add the roasted pumpkin and mash it in using the mixing spoon.
Mix in the diced pepper and continue to cook for a further 3-4 minutes. Serve with a garnish of cilantro and red pepper flakes.
