Indian Lentil Curry with Pumpkin | Creamy Autumn One-Pot

Peel the pumpkin, remove the seeds, and cut into approximately 2-centimeter cubes. Finely chop the onion, garlic, and fresh ginger. Rinse and drain the canned lentils in a sieve.

Put the basmati rice on to cook in twice its volume of lightly salted water; once boiling, cover and steam over low heat for 12–15 minutes until tender and fluffy.

Heat 2 tablespoons of coconut oil in a large pot over medium heat. Add the chopped onion and sauté for 4–5 minutes until translucent and golden. Then add the minced garlic and grated ginger, and sauté for another 1 minute until fragrant.