In a large sauce pan wash and rinse the lentils three times. In the same saucepan add the coconut milk, garlic, onion, water, pumpkin and curry leaves to the lentils.. Mix well and cook for ten minutes stirring occasionally.
Add the remaining vegetables and mix well. Cook for another 30 minutes (add more water if needed) or until the lentils have absorbed most of the liquid and are soft. The pumpkin will spread through the lentils as well.
Season with salt and pepper and serve with rice and topped with coriander.
More about the Author
Photographer and foodie, equally passionate about both, Katrina combines her love for photography and food. This has allowed her to create some amazing recipes all based around the Happy Hormones eating guidelines of high antioxidant content and alkaline in nature.