Follow us
✦ FeaturedCurry de potimarron et lentilles
Le Chaudron recipe

Curry de potimarron et lentilles

Red kuri squash and lentil curry

⏱ 45 minServes 4Easy320 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

  • 1 kg (2.2 lb)red kuri squash
  • 300 g (11 oz)red lentils
  • 1yellow onion
  • 4 clovesgarlic
  • 3cm (1½ in) fresh ginger
  • 400 ml (1⅔ cups)coconut milk
  • 400 g (14 oz)canned crushed tomatoes
  • 1 L (4¼ cups)vegetable stock
  • 3 tbspyellow curry paste
  • 2 tbspcoconut oil
  • 2 tspground cumin
  • 1 tspturmeric
  • 1 tspground coriander
  • 1bunch of fresh cilantro
  • 1lime
  • 1 tspfine salt
  • 1 tspfreshly ground pepper
  • 1 kg (2.2 lb) red kuri squash
  • 300 g (11 oz) red lentils
  • 1 yellow onion
  • 4 cloves garlic
  • 3 cm (1½ in) fresh ginger
  • 400 ml (1⅔ cups) coconut milk
  • 400 g (14 oz) canned crushed tomatoes
  • 1 L (4¼ cups) vegetable stock
  • 3 tbsp yellow curry paste
  • 2 tbsp coconut oil
  • 2 tsp ground cumin
  • 1 tsp turmeric
  • 1 tsp ground coriander
  • 1 bunch of fresh cilantro
  • 1 lime
  • 1 tsp fine salt
  • 1 tsp freshly ground pepper
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large 5 L (5 qt) cast-iron Dutch oven1 vegetable peeler or chef’s knife1 fine strainer1 wooden spoon1 cutting boardGaram masalaBlack peppercorns

03 — Method

  1. Wash the 1 kg (2.2 lb) red kuri squash and halve it lengthwise. Scoop out the seeds. No need to peel — the skin is edible and turns soft. Cut into even 2.5 cm (1 in) cubes.
  2. Rinse the 300 g (11 oz) of red lentils in a fine strainer for 30 seconds. Red lentils don’t need soaking.
  3. Finely dice the yellow onion. Remove the germ from the 4 garlic cloves and chop them. Finely grate the peeled fresh ginger.
  4. Heat 2 tbsp of coconut oil in the large cast-iron Dutch oven over medium heat and cook the onion for 6 minutes until golden. Add the garlic and ginger and cook 1 minute, stirring constantly.
  5. Stir in the yellow curry paste, ground cumin, turmeric and ground coriander and toast for 1 minute without burning — this gives the curry its depth.
  6. Add the squash and stir for 2 minutes to coat. Add the chopped tomatoes and mix well.
  7. Add the lentils and enough hot vegetable stock to cover. Season and bring to a simmer. Partly cover and cook over low heat for 20 minutes, stirring now and then.
  8. Stir in the coconut milk and cook 10 more minutes until the squash is soft and the lentils break down. Squeeze in the lime and sprinkle with cilantro.

This recipe is waiting for you, step by step.

Hands-free cooking mode, quantities that adjust themselves, a fridge that tells you if anything’s missing — and 2,798 regional recipes.

Get it on Google Play

What the table says

No ratings yet — be the first to rate it.

No comments yet. Be the first to leave a review — from the app, or right here once signed in.

You might also like

CategoryMain dishes