Dinner/Lunch

Tuesday Night Dinner – Pumpkin Curry

You might wonder what to do with all the pumpkins after Halloween? I have a solution!

I don’t like wasting and throwing away food, that’s why I decided I will eat my Halloween decorations (I know it sounds weird). This Pumpkin Curry will be one of the best ways to utilize your pumpkins! Just think about warm, pumpkin smelling bowl of deliciousness. Makes me want to eat it right away!

I have to tell you that from the beginning – it is not a fast dish to make. It requires quiet some time. I know you might think you are too busy, have so many things to do, you don’t want to stand in the kitchen and cook. I totally get it! Most of the time I think the same, but sometimes I have days/day when I really enjoy spending time in the kitchen and cooking. Slowly washing and cutting all the ingredients, it can be really satisfying.

Starting with cutting the pumpkin, which can be challenging! You have to put some effort and be careful as it’s really hard to cut. You CAN do it! Turn on your favorite song and let’s do this!

You will need a coconut milk and the best coconut milk is the one you make yourself. It’s ridiculously easy! You only need two ingredients – water and shredded coconut (unsweetened) – and blender. Throw in your coconut, pour water and blend it for about 2 min. I never use specific measurements to make that milk, I like to make more and use it later on in my smoothies, so don’t worry if you make too much.

Your family will love that made from scratch meal!

If you try this recipe, let me know! Take a picture and tag it #theblissfulplate on Instagram!


Pumpkin Curry

Vegan, Gluten Free, Plant Based

 3 cups fresh pumpkin (cut into cubes)
 ¾ cup red lentils
 1 red bell pepper
 2 tomatoes
 3 cups water
 1 cup coconut milk
 1 onion
 1 garlic clove
 2 tsp red curry paste
 2 tsp avocado oil
 1 inch ginger

1

Rinse red lentils with cold water.

2

In a big pan heat the avocado oil, add chopped onion. Simmer for few minutes, add curry paste, garlic and ginger. If it sticks to the pan add a little bit of water. Simmer for about 5 minutes.

3

Add rinsed lentils, pumpkin, chopped red bell pepper, water and coconut milk. Cook on a low heat for around 20 minutes, until all the veggies are soft.

4

Add chopped tomatoes and gently mix the curry. You can add more water if the consistency is too thick for you. Serve with rice.

Ingredients

 3 cups fresh pumpkin (cut into cubes)
 ¾ cup red lentils
 1 red bell pepper
 2 tomatoes
 3 cups water
 1 cup coconut milk
 1 onion
 1 garlic clove
 2 tsp red curry paste
 2 tsp avocado oil
 1 inch ginger

Directions

1

Rinse red lentils with cold water.

2

In a big pan heat the avocado oil, add chopped onion. Simmer for few minutes, add curry paste, garlic and ginger. If it sticks to the pan add a little bit of water. Simmer for about 5 minutes.

3

Add rinsed lentils, pumpkin, chopped red bell pepper, water and coconut milk. Cook on a low heat for around 20 minutes, until all the veggies are soft.

4

Add chopped tomatoes and gently mix the curry. You can add more water if the consistency is too thick for you. Serve with rice.

Pumpkin Curry

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