Ingredients
1 onion, finely chopped
2 garlic cloves, finely chopped Walnut-size piece fresh ginger, peeled
and grated
1 tsp curcuma (turmeric) 1/2 tsp cayenne pepper 1/2
tsp ground coriander 1/2 tsp cumin
2 tsp ghee or clarified butter
450 g / 1 lb waxy potatoes, roughly chopped
225 g/1/2 Ib pumpkin flesh, roughly chopped
250 g / 11/4 cups lentils, rinsed and drained
250 g / 1 1/4 cups canned tomatoes, chopped
Salt
2 tbsp cilantro (fresh coriander), to garnish
Method : Prep and cook time: 50 min
1
Sweat the onion and garlic with the
ginger, curcuma (turmeric), cayenne pepper, coriander and cumin in hot ghee for
4-5 minutes, stirring occasionally.
2
Add the potatoes, pumpkin, lentils,
tomatoes and just enough water to cover all the ingredients. Cover and simmer
gently for 30-40 minutes, stirring occasionally.
3
Season with salt and serve garnished
with cilantro (fresh coriander) leaves.