Pumpkin Coconut Curry _ vegetarian


2 Tbs Banaban Virgin Coconut Oil ®
4 cups fresh pumpkin (or squash of choice), cubed
2 sweet potatoes, cubed
3 carrots, coarsely chopped
3 small or 1 large onion, coarsely chopped
3 cups green beans, cut to 1 inch pieces
2 inches fresh ginger, grated
1/2 cup green lentils
2 cups water
2 cups fresh or canned coconut milk (1 full can, full fat!)
1 1/2 Tbs turmeric
1 Tbs ground cumin
1 Tbs black mustard seeds
sea salt to taste

• Heat oil in a large pot and add onions. Saute until translucent, about 5 minutes.

• Add turmeric, ginger and cumin and a little of the water and stir until well mixed.

• Add lentils, all vegetables, remaining water, coconut milk and mustard seeds.

• Stir well, cover and bring to a simmer.

• Allow to simmer for 45-60 minutes, until curry begins to thicken. Keep in mind that even after it is done cooking, the longer you let it sit, it will continue to thicken.

• Add sea salt to taste.


Serve over brown rice, quinoa or salad.