Vegan Pumpkin Lentil Curry

Ingredients

• 1 tablespoon of coconut oil
• 1 large onion, chopped
• 2 cloves of garlic, minced
• 2-inch piece of ginger, minced
• 2 tablespoons of curry powder
• 1 pound (450 g) of pumpkin, diced
• 1 cup (180 g) of red lentils
• 14 oz (400 g) of chopped tomatoes
• 2 cups (480 ml) of vegetable broth
• 14 oz (400 g) of coconut milk
• 2 tablespoons of peanut butter
• Salt and pepper to taste
• Juice of ½ lemon
• 1 cup of rice

Optional:

• Peanuts
• Pomegranate seeds
• Parsley

Directions 

1. Warm the coconut oil in a large, deep skillet or pot over medium heat. Sauté the chopped onions for 2-3 minutes until they become translucent. Add the minced garlic and ginger, stirring frequently, and cook for an additional minute.
2. While the onions are cooking, place the lentils in a fine mesh sieve. Rinse them thoroughly under cold water and allow them to drain.
3. Stir the curry powder, diced pumpkin, and rinsed lentils into the pan. Sauté for 1-2 minutes, ensuring everything is well coated with the spices.
4. Pour in the chopped tomatoes, vegetable broth, and coconut milk. Add the peanut butter and stir to combine. Bring the mixture to a boil.
5. Once boiling, reduce the heat to low, cover the pan, and let the curry simmer for about 25-30 minutes. Cook until the lentils and pumpkin are tender and mostly softened.
6. Season the curry with salt, pepper, and lime juice to taste. While the curry is cooking, prepare the Basmati rice according to the package instructions. Once everything is ready, serve the curry over the rice. Optionally, garnish with pomegranate seeds, peanuts, and a sprinkle of fresh parsley.