Green Lentil Curry
This green lentil curry is a delicious and warming vegan dish, featuring onion squash aka Hokkaido pumpkin. It is a slightly modified version of this jimejinak.cz recipe. I did not have brown lentils, so I have used green, and I have made the curry a bit spicier.
- 1 small onion, sliced
- 1 small carrot, coarsely grated
- 1/2 tsp ground cumin
- 1/2 tsp turmeric
- 2 tsp mild curry powder
- pinch of chilli powder
- homemade stock or water
- 1/2 cup green lentils, soaked for couple of hours
- 1 cup diced onion squash (Hokkaido pumpkin)
- 2 tbsp sunflower seeds
- 1 tbsp coconut cream
- ume seasoning
- Soak the lentils for a minimum of 30 minutes (2 hours would be better).
- Prepare all the vegetables.
- Heat oil in a saucepan over medium heat. Add onion with a pinch of salt and cook stirring occasionally until translucent. Add the carrot and all the spices. Cook for a few more minutes and add the soaked lentils (discard the water) and enough stock or water to cover everything.
- Add the pumpkin and sunflower seeds and cook for 20 minutes or until the lentils are done. The stock or water should get absorbed. Add more if needed.
- Adjust the taste with ume seasoning and coconut cream.
- Use homemade vegetable stock.
- Garnish with coriander or parsley and desiccated coconut.
- You can use different vegetables according to the season. Broccoli, cauliflower or courgette would all be nice in this.