Heat oil in a large saucepan over medium heat, saute onion and garlic for 2 minutes; add curry powder. Stir in red lentils, pour water into saucepan, add pumpkin and potatoes, cover and simmer for 15 minutes.
Add frozen peas, cook for 3 minutes further. Check that veggies and lentils are tender before stirring in coconut cream. Adjust salt and pepper to taste.
At a glance this recipe looked good, as I was preparing it I realized 1/2 a cup if water was not enough fluid to cook the veggies & lentils.
So I added 2 1/2 cups of water. I also gave the potatoes a head start in the microwave for 3 min whilst sautéing the onions & garlic.
I also added curry paste instead of curry powder & added a chopped chilli with the garlic.
Served over rice with yogurt & fresh chopped chilli & fresh coriander.
End result delish, but the recipe needed alot of tweaking. - 10 Apr 2012