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Kittitian Pumpkin And Lentil Curry
Kittitian Pumpkin And Lentil Curry is a traditional Kittitian and Nevisian recipe for a classic vegetarian curry pf pumpkin and red lentils cooked in spiced coconut milk. The full recipe is presented here and I hope you enjoy this classic Kittitian and Nevisian version of: Kittitian Pumpkin And Lentil Curry.
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Serves:
6
Rating: 
Tags : CurryVegetarian RecipesSpice RecipesBean RecipesSaint-kitts Recipes
This Kittitian Pumpkin and Lentil Curry is a delicious and hearty dish that is a staple of St. Kitts and Nevis cuisine. The combination of sweet pumpkin and protein-packed lentils, simmered in a fragrant curry sauce, makes for a satisfying and flavourful meal.
Ingredients:
230g pumpkin, diced
200g red lentils
1 onion, chopped
3 garlic cloves, minced
1 tbsp
curry powder
1 tsp ground turmeric
400g tin coconut milk
500ml vegetable stock
Salt and freshly-ground black pepper, to taste
2 tbsp coconut oil
Method:
Place a large pan over medium heat. Add the coconut oil and when melted and hot use to fry the chopped onion and minced garlic, until the onion is soft and translucent (about 5 minutes).
Scatter over the curry powder and turmeric, stir to combine, then cook for 1-2 minutes to toast the spices.
Add the diced pumpkin, red lentils, coconut milk, and vegetable stock to the pan. Season with salt and black pepper to taste. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the pumpkin and lentils are fully tender.
Adjust the seasoning if needed, and serve the pumpkin and lentil curry hot, with rice and/or roti on the side.
