When I try to keep things simple, wholesome and satisfying, curry is one of my solutions. This one is also particularly nutritious thanks to the green lentils and all the anti-inflammatory spices. I use French Puy lentils because they keep their shape when cooked for a long time and because they tend be less gas-forming than other beans…which is always a good thing in my book. This recipe is a great vegan dinner option, rich in taste and totally adaptable depending on the vegetables you have on hand.
Make loads and freeze the leftovers for a cold day!
Note: I don’t put any chili powder because my kids prefer a mild taste. Left to my own devices however, I would probably add a teaspoon or two…so go ahead and feel free to do so. Smoked paprika is also a good add-on.
Ingredients
- 2 tbsp olive oil, ghee or coconut oil
- 1 tbsp turmeric powder
- 1 tsp cumin powder
- 1 tsp fenugreek seeds
- 1 star anis
- 4 tbsp freshly grated ginger
- 1/2 onion, diced
- 1 cup green lentils
- 4 cups of water
- 3 tsp salt
- 1 can coconut milk or cream
- 2 cups pumpkin, cut into cubes
Instructions
- In a large pan, add oil and heat on medium. Add turmeric, cumin, fenugreek, star anise, ginger, onion and stir briefly until it becomes fragrant, about one minute.
- Add the lentils and toss well, making sure to cover the lentils in spices
- Add the water and salt, mixing from time to time will it simmers for around 20 minutes
- Then add coconut milk or cream and the pumkin. Mix and let simmer for another 20 minutes or until the lentils are still a little firm but cooked. The curry should have the consistency of a thick soup.
- Taste and adjust salt to your taste
- Serve on a bed of rice or quinoa
