Isola Bio Ricette

Vegetarian Pumpkin, Lentil and Mushroom Curry

for 4 servings
1h e 45’


  • 2 tablespoons sesame oil
  • 1 onion
  • 2 cloves of garlic
  • 40 g (approx.) of ginger root
  • 50 g of red curry paste
  • 1 tablespoon of tomato paste
  • 300 g of Champignon mushrooms
  • 1 400g can of whole peeled tomatoes
  • 200 g of dried lentils
  • 400 ml Isola Bio Coconut Cuisine Cream
  • 200 ml Isola Bio Rice Coconut Drink
  • 800 g of violina or butternut pumpkin
  • 200g basmati or Thai rice
  • a sprig of fresh cilantro
  • radish sprouts to decorate (optional)
  • salt


Rinse the lentils well under running water. Boil a pot of lightly salted water and pour the lentils. Simmer for about an hour and 15 minutes, then drain the lentils and put them aside.
Finely chop the onion together with the garlic cloves and peeled ginger.
Heat some oil in a pan and sauté the chopped mixture.
Add the curry paste and tomato paste and cook.
Clean the mushrooms and cut them into pieces. Add them to the lentils and lightly stir. Coarsely crush the whole peeled tomatoes and add them to the lentils and mushrooms with their juices, salt and cook for 5 minutes. Add the Cuisine coconut cream and coconut rice milk and cook for 10 minutes.
Clean the pumpkin, remove the peel and seeds and cut it into normal sized cubes. Add the pumpkin to the stew and cook for another 15 minutes or until the pumpkin is soft. Taste and add salt if necessary. If you want a smoother stew, add more Coconut Rice milk.
Finely chop the fresh cilantro including the stems and add it to the stew.
Let stand and in the meantime, boil the rice in plenty of lightly salted water for 10 minutes.
Divide the rice onto 4 plates and cover with a few spoonfuls of stew with its creamy sauce.
Add a bit more chopped cilantro and the radish sprouts and serve.

MADE WITH: Isola Bio Coconut Cuisine Cream e Isola Bio Rice Coconut Drink