Ingredients

• 200 g mountain lentils, well rinsed

• 400 g Hokkaido pumpkin, cut into bite-sized cubes
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 thumb-sized piece of ginger, finely grated
• 1 tablespoon coconut oil or olive oil
• 1 teaspoon cumin (whole or ground)
• 1 teaspoon coriander (ground)
• 1/2 tsp turmeric or jamu:MAGIC
• 1 teaspoon Garam Masala
• 1 pinch of chili flakes (to taste)
• 1 can of coconut milk (400 ml)
• 400 ml vegetable broth
• salt and pepper to taste
• 1 handful of fresh coriander or parsley, chopped
• 1 ripe avocado, sliced ​​or diced
• juice of 1/2 lime

Optional:

• A few fresh spinach leaves for more color and nutrients
• Cooked basmati rice or naan bread as a side dish

Here's how it's done:

1. Heat the coconut oil in a large saucepan or deep frying pan. Add the onion, garlic and ginger and sauté over medium heat until the onion is translucent. Then add the cumin, coriander, turmeric and chili flakes and cook, stirring, until the spices are fragrant, about 1 minute.

2. Add the pumpkin cubes to the pot and mix briefly with the spices to ensure they are well coated. Add the lentils and stir again.
3. Pour the coconut milk and vegetable stock into the pot. Stir well, bring to a boil and then reduce the heat. Simmer the curry over low to medium heat for about 25-30 minutes until the lentils are soft and the pumpkin is cooked but still firm. If the consistency becomes too thick, you can add a little water or stock.

4. Season and refine: Season with salt, pepper and garam masala. If you like, you can stir in a handful of spinach and wait until it wilts.

5. Pour the finished curry into bowls or deep plates. Spread the avocado on top and finish with a splash of lime juice. Garnish with freshly chopped coriander or parsley.
6. Serve the curry with basmati rice or a piece of naan bread – or enjoy it plain.

Enjoy! This mountain lentil and pumpkin curry is hearty, rich in nutrients and the creamy avocado topping gives it a special freshness and a touch of luxury.