How to make
Peel the pumpkin, clean it from the seeds and cut it into cubes.
Wash the hot pepper and cut it in half. Cut it into small pieces. Peel the garlic and press it with a garlic press.
Dissolve the curry puree in approximately 8.4 fl oz (250 ml) of water. Peel an onion and cut it into fine cubes.
Heat the oil in a pot. Stew the onion until it becomes translucent. Add the pumpkin, hot pepper and garlic and fry them for about 5 minutes. Add the lentils, tomatoes, broth and curry.
Cover the pot and let the dish simmer for about 20 minutes and meanwhile you can cook the rice in salted water according to the instructions on the packet.
Stir the coconut milk into the curry and season it with salt and black pepper.
Wash the coriander and tear the leaves from the stems.
Serve vegan curry with lentils and pumpkin with rice on a plate and sprinkle it with coriander.
