Pumpkin-lentil curry

Name: pumpkin-lentil curry
Total time: 40 min
Yield: 4
Ingredients: 2 tablespoon peanut oil; 2 tablespoon olive oil; 1 Red onion; 2 clove garlic; 1 fresh ginger; 1 teaspoon turmeric; 2 tablespoon curry powder; 600 gram pumpkin; 300 milliliters coconut milk; 600 milliliters vegetable stock; 4 tomato; 2 tablespoon soy sauce; 1 pinch cayenne pepper; 400 gram lentils; 250 gram frozen pea; 2 tablespoon coriander

Ingredients

2 tablespoon peanut oil
2 tablespoon olive oil
1 Red onion
2 clove garlic
1 fresh ginger
1 teaspoon turmeric
2 tablespoon curry powder
600 gram pumpkin

300 milliliters coconut milk
600 milliliters vegetable stock
4 tomato
2 tablespoon soy sauce
1 pinch cayenne pepper
400 gram lentils
250 gram frozen pea
2 tablespoon coriander

Directions

Heat the oil in a large pan and fry the onion, garlic, ginger and turmeric 2-3 minutes. Add the curry and fry for 1-2 minutes.
Spoon the pumpkin, coconut milk, stock, tomatoes, soy sauce and cayenne pepper and cook covered gently for about 20 minutes.
Mix in the lentils and peas and cook for another 3-4 minutes. Sprinkle the curry with the coriander. Tasty with flat bread.