Indian Pumpkin Dish with Rice and Lentil Puree

Serving Size: 4


  • 2 onions chopped
  • 2 sweet bell peppers, deseeded and chopped
  • 750 grams pumpkin, cut in small pieces
  • 1 tsp. black mustard seeds
  • 2 cloves garlic, minced
  • 1 piece ginger, peeled and grated
  • 1 tsp. turmeric
  • 1 tsp. saffron
  • 1 tbs. sugar
  • 1/2 cup vegetable bouillon
  • 2 tbs. chopped coriander as garnish

For the lentil puree

  • 1 cup green Le Puy lentils
  • 2 cups water
  • 1 vegetable bouillon cube
  • 1/2 tsp. cumin
  • 1/4 tsp. paprika
  • lemon juice
  • 1 bay leaf


  1. Cut the onion in fine pieces.
  2. Remove the seeds from the bell peppers and cut them into small pieces.
  3. Remove the seeds from the pumpkin, peel and cut into small bite sized pieces.
  4. Peel the ginger.
  5. In a frying pan with vegetable oil, heat the mustard seeds until they begin to pop.
  6. Add the onions and saute until glass, add the peppers and cook until they are soft.
  7. Add the minced garlic and grate the ginger into the mixture.
  8. Add the turmeric and saffron and sugar and mix well.
  9. Add the pumpkin and saute for 3 minutes.
  10. Add the vegetable bouillon and stir the mixture well.
  11. Cover and allow the pumpkin to cook until soft (about 6-10 minutes).
  12. Garnish with chopped coriander.

This dish is delicious served with lentil puree and rice.

For the lentil puree.

  1. In a small sauce pan, put the 1 cup of lentils, water, bouillon cube and seasonings.
  2. Bring to a boil and then turn the heat down.
  3. Simmer the lentils until soft (about 20 minutes).
  4. You may need to add a bit of water to make sure the lentils are cooked and don’t stick or burn on the bottom.
  5. Make sure to remove the bay leaf.
  6. When they are soft, puree them with a food processor or staff mixer.