Pumpkin coconut red lentil cream with chilli lime and ginger by Pola Pospieszalska

19 August 2016

Ingredients:

1 litre of vegetable stock

Pumpkin coconut red lentil cream with chilli lime and ginger

Half of small pumpkin,

Small glass of red lentils

250ml of coconut milk

4 cloves of garlic

small onion

1 medium small potato

1 medium red bell pepper

1 lime

2 small chillies ginger root (size of about a thumb)

1 large spoon of coconut oil

2 spoons of curry powder

1 spoon of coriander powder

Method:

Fry onion and thinly sliced garlic in coconut oil until they turn slightly golden around edges.

Boil sliced peppers, sweet potato, chillies, lentils and pumpkin in the vegetable stock.

When soft add onion and garlic and simmer on low heat for about 20 min.

Add coconut milk and blend into a cream.

Serve seasoned with pumpkin seeds or with toasted fresh bread.