Recipe: Warming Slow-Cooker Pumpkin and Lentil Curry

This recipe is a super easy, nourishing, easy-to-digest curry that uses soaked and soured lentils, perfect for postpartum healing.

Ingredients:

• 1 cup dried brown lentils (soaked for 12+ hours with a splash of apple cider vinegar)

• 2 tbsp ghee or coconut oil

• 1 onion, finely chopped

• 3 cloves garlic, minced

• 1-inch ginger, grated

• 1 tsp cumin seeds

• 1 tsp turmeric

• 1 tsp ground coriander

• 1 tsp garam masala

• ½ tsp cinnamon

• ½ tsp fennel seeds

• ½ tsp chilli flakes (optional)

• 2 cups pumpkin, cubed

• 1 can coconut milk

• 2 cups vegetable broth

• 1 can diced tomatoes

• 1 tsp salt (or to taste)

• 2 tbsp lemon juice

• Fresh coriander & toasted coconut flakes for garnish

Instructions:

1. Heat ghee in a pan, add cumin seeds, onion, garlic, and ginger. Sauté until fragrant.

2. Add all dry spices and stir for 30 seconds.

3. Transfer to a slow cooker along with the drained lentils, pumpkin, coconut milk, broth, and tomatoes. Stir well.

4. Cook on low for 6-8 hours (or high for 3-4 hours) until the lentils are soft.

5. Stir in lemon juice, season with salt to taste, and serve with brown rice or naan.