I really like autum, so I can cook my favorite pumpkin curry every week. It’s so simple!

Potato-Pumpkin Curry

Ingredients:

• Canola or sunflower oil
• 1 large red onion (diced)
• 1 thumb of ginger (finely chopped)
• 2 tsp curry powder or paste
• 1 can of coconut milk
• 1 can of diced tomatoes
• Water or vegetable broth
• 8 medium-sized potatoes (diced)
• 1 Hokkaido pumpkin (diced, with skin, seeds removed with a spoon)
• ½ cup yellow or red lentils
• Soy sauce or salt

Instructions:

• In a pot, sauté the diced onion and finely chopped ginger in oil
• Add the curry powder or paste and briefly sauté it
• Deglaze with the coconut milk. Fill the empty can halfway with water and add it to the pot along with the diced tomatoes, potatoes, and a little vegetable broth powder
• After a few minutes, add the diced Hokkaido pumpkin. Let it simmer for approximately 10 minutes
• Add the lentils and continue simmering until everything is tender
• Season with salt or soy sauce to taste