Pumpkin Curry with Lentils



My kitchen in my small apartment here Sweden is really really tiny, as I’ve already told you in the beginning of my exchange semester. By this time, we finally have also a common kitchen but it has limited opening hours and I prefer using it for cooking together with other people, for example on weekends. That means that most of the time I still cook my daily meals with only two small hotplates – no oven, tiny countertop, no blender, no mixer, only two pots and a pan. And even frying things is not really possible because our smoke detectors are super sensitive 😛

Nevertheless, for preparing my everyday food, my current “kitchen situation” is more than sufficient for my needs. But when it comes to creating new recipes for the blog, my opportunities are quite constrained, as you maybe can imagine. So take this as an honest excuse for why there haven’t been as many new recipes lately on the blog. I promise that there will be a lot more again when I’m back in Austria!




Curry: my all time favourite

Due to my limited options for cooking fancy stuff and also because of the cold and dark weather, I’m literally constantly in the mood for eating stews and curries. Not only because they warm you from the inside out but also because they are so various and delicious. And to tell you a little secret: An Indian friend of mine who is also studying here made me the best compliment ever while we were eating the curry together: She told me that this curry reminded her about her home in India and that she is so happy to eat such a good curry here in Sweden <3



  • 1 butternut pumpkin
  • 1 onion
  • 1 red bell pepper
  • 200 g sugar pea pods
  • 100 g red lentils
  • 400 ml coconut milk
  • 1 chili (I used a jalapeno this time)
  • fresh juice of 1 lime
  • 2 tbs turmeric
  • 1 ts cumin
  • 1 ts coriander
  • 1 tbs unsweetened peanut butter
  • coconut oil (or ghee)
  • coriander, fresh (optional)
  • salt, pepper


Let’s get spicy!

Remove the pumpkin’s seeds and stalk and cut it into pieces. Cut the onion and slightly fry it in some coconut oil (or ghee) in a large pot. Also already add the turmeric, cumin and coriander. Stir for only a few seconds and add the pumpkin and the lentils. Add as much water until everything is well covered with it. Bring everything to the boil, then reduce the heat and let it simmer until the lentils are cooked. In the meantime you can already chop the bell pepper and the chili. When the lentils are nice and soft, stir in the coconut milk and the peanut butter and add chopped bell pepper, sugar pea pods and chili. Let everything cook again for another 5 minutes. In the end, sprinkle your curry with fresh lime juice which will add an extra nice twist in the curry’s taste. You can also add some fresh coriander leafs – I love it!

Eat the curry with some rice or naan bread and have yourself a cozy dinner time! 🙂




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