We always keep a glass of our red curry paste in the fridge, so that we can prepare delicious and quick dishes with little effort. For example a lentil curry which we filled in the halved and grilled pumpkins and decorated with fresh leaf spinach and spiced nuts. It is a wonderful autumn dish you just can’t get enough of. The spiced nuts are easy to prepare (even if it is hard not to eat them all at once) and you can make many people happy with little effort.
Roughly chop the wal- and hazelnuts and finely grind the spices. Roast them with the kernels and seeds without fat, until the pumpkin seeds burst open. Add the honey, mix well and evenly sprinkle with salt. Spread the spice nuts on a sheet of baking paper and let them cool.
Preheat the oven to 200°C. Boil up the lentils with the double amount of water, afterwards let them simmer for ca. 20 minutes. Meanwhile, halve or quarter the pumpkin, depending on its size, and deseed it. Season the splits with salt and pepper and rub them with a bit of olive oil. Depending on the size bake the pumpkin for 20 minutes in the oven. To get this tasty roasting flavor, we shortly put it on the grill as well. Alternatively, you can use your oven’s barbeque function or a grill pan.
For the lentil curry, dice the onion and garlic and sweat them with the curry paste in coconut oil. Pour off the lentils, let them drain and add them to the curry paste. Pour the coconut milk, season with salt and let it simmer until the coconut milk condenses a bit. Chop the coriander and stir it in.
Fill the lentil curry into the pumpkin splits, tear the leaf spinach a bit and spread it together with the nut mix.