Pumpkin curry

(approx. 6 litres)

– 3 table spoons of olive oil
– 4 cloves of garlic (sliced in small pieces)
– 2 celery stalks (sliced in small pieces)
– 1 teaspoons of cinnamon powder
– 2 teaspoons of curry powder
– 200 gr of red lentils
– 4 beef tomatoes (roughly chopped)
– 2 medium pumpkins with edible shell (roughly chopped, seeds removed)
– a hand full of rice
– juice of half a lemon
– tabasco

– 2 large onions (sliced in small pieces)
– 1 table spoon of grated ginger
– 2 teaspoons of turmeric powder
– 2 teaspoons of cumin powder
– 1 bay leaf
– 400 gr of chickpeas
– 1 box of chestnut mushrooms (sliced into quarters)
– 1 litre of broth
– 2 tablespoons of freshly chopped parsley
– salt and pepper

preparation time 2 hours

Heat oil in the cauldron of DUUV. Add the onions and bake until they are golden brown. Add the garlic, celery and ginger. Then add all the herbs (turmeric, cinnamon, cumin, salt, pepper, bay and 1 teaspoon of the curry powder). Let it fry for a while. Then add the tomatoes, lentils, chickpeas, parsley and rice. Pour the broth in the cauldron and add the pieces of pumpkin and mushroom. Let everything boil quietly. When the pumpkin is soft, add the second teaspoon of curry powder and the lemon juice. You prefer it more spicy? Add some tabasco in the end. We prefer the pumpkin curry when it has boiled through and through. For a ‘solid bite’ serve it earlier!