Red lentil and pumpkin curry with pointed cabbage
Red lentils, aromatic Hokkaido pumpkin, and spicy pointed cabbage – this curry is colorful, healthy, and simply irresistible. It's rounded off with a creamy lime yogurt that adds a refreshing touch – perfect autumnal comfort food.
Ingredients · Servings 4
- 500g Hokkaido pumpkin
- 20 g ginger
- 1 clove of garlic
- 2 shallots
- 1 chili pepper
- 2 tbsp peanut oil
- 200g red lentils
- 2-3 teaspoons Madras curry powder
- 100g passata (strained tomatoes)
- 400 ml vegetable broth
- 5-6 pointed cabbage leaves
- Salt
- 50 g Butter
- freshly ground black pepper
- Zucker
- 2 TL Honig
- 1 Biolimette
- 3-4 sprigs each of fresh coriander and mint
- 200g Greek yogurt (10% fat)
- Salt
- Cayenne pepper
Method · 50 min
- Wash the pumpkin, remove the seeds, and cut it into 2 cm cubes, including the peel. Peel the ginger, garlic, and shallots; halve and deseed the chili pepper. Finely dice everything.
- Sauté ginger, garlic, shallots, and chili in hot oil in a wide pot along with the pumpkin pieces. Add the lentils, sauté briefly, and sprinkle everything with curry powder. Add the passata and stock, cover, and simmer gently over low heat for 15–20 minutes.
- Squeeze the lime and finely grate the zest. Pluck the coriander and mint leaves and roughly chop them. Set aside some herbs and lime zest for garnish. Mix the yogurt with the juice and the remaining herbs, and season with salt and cayenne pepper.
- Halve the pointed cabbage leaves and parboil them in salted water for 1–2 minutes. Then pat them dry with kitchen paper and fry them in a wide pan with foaming butter on both sides. Season generously with salt, pepper, and a pinch of sugar.
- Season the pumpkin and lentil curry with salt and honey and ladle it into deep plates or bowls.
- Arrange 2-3 fried pointed cabbage leaves on each portion with the clarified butter. Then spoon on a large spoonful of lime yogurt. Sprinkle the curry with the reserved lime zest and herbs. Serve with jasmine rice.
For the curry and the pointed cabbage
- 500 g
Hokkaido pumpkin
- 20 g
Ginger
clove of garlic
shallots
peanut oil
- 200 g
Madras Curry Powder
- 100 g
- 400 ml
vegetable broth
- 50 g
Butter
For the lime yogurt
Biolimette
- 200 g
Greek yogurt (10% fat)
For the curry
For the yogurt
Halve the pointed cabbage leaves and parboil them in salted water for 1-2 minutes. Then pat them dry with kitchen paper and fry them in a wide pan with foaming butter on both sides. Season with salt and pepper.
Season strongly with a pinch of sugar.
