Pumpkin papaya curry with red lentils

Papaya and pumpkin directly from the island, healthy red lentils and all together in a delicious, creamy curry. It does not get better than this !

If you do not find papaya at home in the supermarket you can take for example pineapple or mango. If I could I would send you a few papayas from Tenerife – they taste soooo incredibly good here!

Pumpkin papaya curry with red lentils

Rezept von Lorena – der vegane vanGang: Quinoa, Curries & Co., Rezepte
Servings

2

servings
Prep time

10

Minuten
Cooking time

20

Minuten
Calorieskcal

Ingredients

  • 1/2 Hokkaido pumpkin

  • 1/2 Papaya

  • 1 tsp coconut oil

  • 3 cm ginger

  • 2 glarlic cloves

  • 1/2 red lentils

  • 2 tsp Kurkuma

  • 1 tsp lime

  • 1 pinch cinnamon & 1 pinch cumin

  • 1 tsp soy sauce

  • Topping: spring onion & black sesame

Directions

  • Cut the squash and papaya into bite-sized cubes.
  • Chop the garlic and the ginger.
  • Add the coconut oil to the pan and sauté the garlic together with the ginger for a few minutes.
  • Then add the pumpkin. Let the whole thing cook for 10 minutes.
  • Meanwhile, cook the red lentils according to package directions.
  • Add all the spices to the pumpkin except the soy sauce and sweat everything together.
  • Mix the papaya, the cooked lentils with the pumpkin and let the whole thing infuse for 5 minutes. Season the curry with soy sauce and lime juice.
  • Enjoy the curry with fresh scallions and sesame seeds.
  • Tip: You can also use other fruit eg. pineapple or mango

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