Recipe Instructions:
Ingredients
1 tbsp coconut oil
3 cloves garlic , minced
1 1-inch piece fresh ginger , peeled and minced
1 tsp ground turmeric
1 tsp ground cumin
1 tsp curry powder
1/2 tsp ground coriander
1/2 tsp chili powder
1/2 tsp garam masala
1 cup (190g) red lentils
1 lb. (450g) pumpkin , diced
1 14 oz. (400ml) can crushed tomatoes
2 cups vegetable broth
salt and pepper , to taste
1 14oz (400ml) can full fat coconut milk
2 tbsp creamy peanut butter
juice from 1/2 lemon
3.5 oz. (100g) fresh spinach
sesame seeds , for sprinkling (optional)
basmati rice or flatbread (naan, roti, paratha) , for serving
Instructions
Heat the coconut oil in a large, deep skillet or a large saucepan and add the garlic and ginger. Cook, stirring, for a minute.
Add the turmeric, cumin, curry powder, coriander, chili powder, and garam masala and cook, stirring, for a minute more until fragrant.
Add the lentils, pumpkin, canned tomatoes, and broth. Stir to combine. Give a taste and add salt and pepper to taste.
Bring to a boil, reduce the heat to low and cover with a lid. Simmer for 25-30 minutes, until the lentils are cooked through and mostly softened and the pumpkin is tender.
Remove the lid, increase the heat, and add the coconut milk (reserve about ¼ cup for garnish if you want to get some white color in the skillet as in my photos), peanut butter, and lemon juice. Cook, stirring, for about 5 minutes more.
Turn off the heat and stir in the spinach. Sprinkle with sesame seeds and top with the reserved coconut milk, if desired.
Serve with cooked basmati rice or Indian flatbread (naan, roti, paratha).
Notes
The recipe is adapted from Rainbow Plant Life.
