Healthy curry with pumpkin and lentils that is easy to make and also completely vegan!
Chop the onion and fry it in a large (soup) pan with a little oil or margarine. Add the pumpkin cubes. Stir in the curry paste and a small splash of water. Cut the tomatoes into cubes and add to the pan along with their seeds and liquid. Add the coconut milk and stir. Let it simmer for 10 minutes.
Drain the lentils and toss through the curry as well. After 2 minutes, add the spinach and when it has wilted, the pumpkin curry is ready. Serve with some cashew nuts on top.
Source: Leukerecepten by leukerecepten-nl.
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