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Slowly the last pumpkins are being taken from the fields. As soon as the night frost is coming, they have to be taken from the field because they really can't stand it. Pumpkin soup, pumpkin fries, pumpkin cake, roasted pumpkin ... you have probably already made many creations with this versatile vegetable.
But have you already dipped into Indian cuisine with this delicious pumpkin curry?

Needed for 4 people:
-an onion
-1 kg pumpkin
-3 carrots cut into 3 cm cubes
-100 g red curry paste
-2 tomatoes
-400 ml coconut milk
-a can of lentils
-pumpkin seeds, peanuts or cashews
-coriander or parsley

Getting started
Sauté an onion in a little butter and add the pumpkin, diced carrots and curry paste. Fry all this for a moment while stirring and then pour in a little water, 2 sliced tomatoes and 400 ml of coconut milk. Simmer for about 10 minutes until the vegetables are almost al dente.
Next, add a can of drained lentils. Let heat through for a moment and sprinkle with pumpkin seeds, peanuts or cashews and cilantro or parsley.
Serve with a slice of lime and naan bread or rice.

(FVDV for Tagtik/Picture: Photo by Weronika Krztoń on Unsplash)