Lentil and Pumpkin Stew with Eggplant

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Lentil and Pumpkin Stew with Eggplant
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 20 min.
Ready in

Ingredients

for
4
Ingredients
250 grams red Lentils
500 grams diced tomatoes (from a can)
2 centimeters fresh ginger
250 grams Pumpkin
200 grams Eggplant
1 onion
1 Red chile pepper
1 teaspoon cane sugar
1 generous pinch Cumin
1 generous pinch Turmeric
1 generous pinch Mango powder
1 tablespoon Ghee
½ teaspoon Mustard seed
4 Curry leaves
½ fresh Coconut (pulp removed and thinly sliced)
salt
freshly ground peppers
How healthy are the main ingredients?
tomatoLentilPumpkinEggplantGheeginger

Preparation steps

1.

Rinse the lentils and bring to a boil with 500 ml (approximately 2 cups) of water and the diced tomatoes in a pot. Peel the ginger and finely grate. Peel the pumpkin, eggplant and onion, rinse the chile, trim and cut everything into cubes. Mix with the sugar, the ginger and the lentils and bring everything to a boil.

2.

Add the cumin, turmeric and mango powder and continue cooking until the lentils are tender. Heat the ghee. Toast the mustard seeds and curry leaves in the ghee, then add with the coconut slices to the lentils. Season to taste and boil again briefly. Serve immediately.