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

1. 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.
2. Add the lentils and toss well, making sure to cover the lentils in spices
3. Add the water and salt, mixing from time to time will it simmers for around 20 minutes
4. 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.
5. Taste and adjust salt to your taste
6. Serve on a bed of rice or quinoa