Instructions

1. Wash and peel the Hokkaido pumpkin. Cut it into small cubes (approx. 2 cm). This helps it cook evenly.
2. Finely chop the onion and mince the garlic and ginger.
3. Heat a large pot over medium heat and add some oil.
4. Add the chopped onions and sauté for about 5 minutes until translucent.
5. Add the minced garlic and ginger and sauté for another 2 minutes.
6. Sprinkle the curry powder over the onion mixture and stir well.
7. Roast briefly (approx. 1 minute) to release the flavors.
8. Add the pumpkin cubes along with the washed lentils to the pot.
9. Stir everything well to ensure the spices are evenly distributed.
10. Pour in the vegetable broth and coconut milk over the vegetable-lentil mixture.
11. Bring everything to a boil.
12. Cover the pot and let the curry simmer for about 20-25 minutes, or until the pumpkin is tender and the lentils are cooked.
13. Remove the pot from the heat and season the curry with salt and pepper to taste.
14. Serve beautifully garnished with freshly chopped cilantro on top! Enjoy your delicious pumpkin-lentil curry best with fresh bread or rice!