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Indian Pumpkin and Lentil Curry with Oven-Roasted Hokkaido Pumpkin
(0)
40 min
Under an hour
Gurkerl Küche
Wärmendes Herbst-Highlight nach indischer Art: Cremig geschmorte rote Linsen in einer aromatischen Kokos-Tomaten-Sauce mit feinen Gewürzen, vereint mit zart geröstetem Hokkaido-Kürbis aus dem Backrohr. Serviert mit duftendem Basmatireis und frischem Koriander.
Ingredients
Preparation method
Prepare Pumpkin & Roast in the Oven
Preheat the oven to 200 °C top/bottom heat and line a baking sheet with baking paper. Thoroughly wash the Hokkaido pumpkin, cut in half, deseed, and cut into approx. 2 cm cubes.
Toss the pumpkin cubes with half of the melted ghee (10 g), a pinch of fine salt, and half of the ground cumin. Spread onto the baking sheet and roast in the hot oven for approx. 20–25 minutes until golden brown and tender.
Start Curry & Cook Basmati Rice
Peel and finely chop the onion, garlic, and ginger. Thoroughly wash the basmati rice in cold water and cook in lightly salted water according to the package instructions for about 12 minutes until al dente.
Chef's tip
The Hokkaido pumpkin does not need to be peeled, as the skin becomes wonderfully soft and aromatic during roasting in the oven.
If desired, you can finish off the ready curry with a splash of fresh lime juice before serving.
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