Ingredients

• 1 small onion, finely diced
• 800g red kuri squash, in small dices
• 2 carrots, small discs
• 400g chickpeas (not dried)
• 1 clove garlic
• 1 ts ginger, finely chopped
• 1 Tbsp curry powder
• 1 pinch of chili powder
• 1 can coconut milk
• 500ml vegetable stock
• 100g red lentils
• salt
• coriander
• Optional: 4 Tbsp mango chutney

Instructions

1. Add the ingredients in the above order (the liquids should now just cover the ingredients)
2. Simmer for about 3-4 hours on the highest level or until the pumpkin pieces are quite soft
3. Now add the dried lentils and continue to simmer for about 2 hours on LOW
4. The dish is ready when the pumpkin is soft as butter and everything has a creamy consistency