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

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