Creamy ass curry
You can spend hours on perfecting your curry recipe. And then one day when you're too lazy to go to the store, you throw together what's in your fridge and discover you've made the best curry ever. True story.
This creamy ass curry is vegetarian and can easily become vegan if you substitute butter for oil/ Here's what you'll need:
1 small Hokkaido pumpkin
250 g of mixed lentils
2 cloves of garlic
50 g butter (or oil)
500 ml of coconut cream
1 l of water
Garam Masala powder
a squint of Harissa
a dash of cinnamon
chilly flakes to taste
Peel the onion and garlic and chop them in small pieces. Bring the water to the boil, add onion, garlic, lentils and all of the spices. Let it boil for 15 min, until the water boils down.
Clean and chop the Hokkaido pumpkin into small cubes. In a separate pot, melt the butter (or heat the oil) over a low fire. Add the pumpkin and stir. Let it roast for around 5 min (add salt and pepper to taste).
Add the mixture with onion and garlic to the pumpkin and stir. Let it roast for another 2 - 3 min, add coconut cream and stir. Leave it on the fire for another 10-15 min.
Et voila - it's best served hot with some freshly cooked rice.