👨‍🍳 作り方

1. 1

   Heat the cooking oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.

   ⏱️ 5 minutes
2. 2

   Add the minced garlic and grated ginger to the pot. Cook for another minute until fragrant.

   ⏱️ 1 minute
3. 3

   Stir in the chopped tomatoes, cumin, turmeric, ground coriander, and cinnamon. Cook for 2-3 minutes until the spices are fragrant and the tomatoes begin to break down.

   ⏱️ 3 minutes
4. 4

   Add the cubed pumpkin and rinsed red lentils to the pot. Pour in the vegetable broth and stir well.

   💡 プロのコツ: Ensure the pumpkin and lentils are submerged in the broth.
5. 5

   Bring the stew to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes, or until the pumpkin is tender and the lentils are cooked through.

   ⏱️ 30 minutes

   💡 プロのコツ: Stir occasionally to prevent sticking. If the stew becomes too thick, add a little more vegetable broth or water.
6. 6

   Season with salt and freshly ground black pepper to taste. Stir well.

   💡 プロのコツ: Taste and adjust seasonings as needed.
7. 7

   Serve hot, optionally garnished with fresh cilantro or a dollop of yogurt.

   💡 プロのコツ: This stew pairs well with rice, millet, or a side of chapati.