Red lentil and pumpkin curry

  • 4 persons
  • 30 min
4
30’

Ingredients
4

  • 1 tbsp ghee
  • 500 g butternut, diced
  • 1 finely chopped onion
  • 3 cm finely chopped ginger
  • 4 cloves of garlic, finely chopped
  • 1 chilli pepper, finely chopped
  • 1 generous tbsp garam masala powder
  • 1 can (400 g) tomato cubes
  • 1 cup of red lentils
  • 3 hands of spinach
  • 400 ml Provamel Organic Rice -Coconut drink
  • 150 ml Provamel Organic Soya-Coconut yogurt
  • Fresh coriander

preparation
30 min

  1. Melt the ghee in a pan and bake the ginger, onion, garlic, chili and the garam masala powder for 1 minute.
  2. Add the lentils, tomatoes, and butternut and let it simmer for 10 minutes.
  3. Add the Provamel Rice-Coconut Drink and let it simmer for another 10 minutes, but make sure it doesn’t cook!
  4. When the butternut is soft, you can add the spinach and 1 minute later the yogurt. Finish with some fresh coriander.

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