The soothing flavour of these delicious dishes always feels good!
And there are no limits to your imagination when it comes to curries either. You can use any vegetables that are in season or that are simply high on your list of favourites.
We still had potatoes and pumpkin from our own harvest and the two go really well together. So the two vegetables have now simply been added to our curry without further ado 🙂
Ingredients for approx. 4 portions
For the Dal
- some frying oil
- 1 onion, peeled and finely diced
- 1 clove of garlic, peeled and finely diced
- 350 g mung dal, washed
- 850 ml vegetable stock (recipe for vegetable stock paste see here)
- 150 g red lentils, washed
- 2 large tomatoes, washed and finely diced
- 200 ml coconut milk
- 1 tbsp coriander seeds, crushed in a mortar
- 1 tsp turmeric
- 1 teaspoon cumin
- 1 tsp paprika powder
- 1 tbsp garam masala
For the curry
- some frying oil
- 2 onions, peeled and finely diced
- 2 cloves of garlic, peeled and finely diced
- 10 g ginger root, peeled and finely diced
- 500 g Hokkaido pumpkin, washed and cut into bite-sized cubes
- 500 g potatoes, washed and cut into wedges
- 1 tsp chilli flakes
- 1 tbsp curry powder
- 1 tbsp cumin
- 400 ml coconut milk
- Salt & pepper
- fresh parsley, finely chopped
Preparation
For the Dal Heat a pan, then add the frying oil and briefly fry the onions and garlic. Add the mung dal, fry briefly and then deglaze with vegetable stock and simmer for approx. 8 mins. Stir again and again.
Add the red lentils, tomatoes, coconut milk and spices and simmer for a further 7 minutes, stirring occasionally.
Season to taste with spices, salt and pepper.
For the curry Heat a pan, then add the frying oil and fry the onions and garlic briefly. Add the ginger and fry briefly.
Add the pumpkin and potato pieces, chilli, curry powder and cumin, fry briefly and then pour in the coconut milk. Simmer over a low heat for approx. 20 mins until the pumpkin and potato pieces are cooked.
Season to taste with salt and pepper.
Serve the dal together with the potato and pumpkin curry on a plate, garnish with the parsley and enjoy straight away!
Enjoy your meal!
Your Katinka