Pumpkin curry with lentils, yoghurt and mint

Name: pumpkin curry with lentils, yoghurt and mint
Total time: 30 min
Yield: 4
Ingredients: 2 tablespoon sunflower oil; 1 onion; 2 tablespoon mild Indian curry paste; 400 gram pumpkin; 200 milliliters sifted tomato; 100 vegetable stock; 300 gram brown lentils; 100 Greek yoghurt; 0.5 bunch fresh mint

Ingredients

2 tablespoon sunflower oil
1 onion
2 tablespoon mild Indian curry paste
400 gram pumpkin
200 milliliters sifted tomato

100 vegetable stock
300 gram brown lentils
100 Greek yoghurt
0.5 bunch fresh mint

Directions

Heat the oil and fry the onion for about 4 minutes.
Add the curry paste and cook on a low setting for a few minutes.
Add the pumpkin and stir fry for a few more minutes.
Add the tomatoes and stock and stir well.
Let the pumpkin cubes gently simmer for about 15 minutes until they are al dente.
Stir in the lentils and warm for about 5 minutes.
Spoon some yogurt and fresh mint on the curry and serve the rest separately.
Tasty with flat bread and a cucumber salad.