Pumpkin stew with lentils and coconut milk

for 4 people

• 1 Hokkaido pumpkin (approx. 1,000 g)
• 2 onions (approx. 150 g)
• 2 potatoes (approx. 200 g)
• 3 carrots (approx. 200 g)
• 2 spring onions (approx. 40 g)
• 120 g lentils
• 20 g ginger
• 350 g coconut milk
• 600 g vegetable stock
• 20 g roasted pumpkin seeds
• 10 g pumpkin seed oil
• fresh coriander
• olive oil
• Salt, nutmeg and cayenne pepper to taste

1. Rinse lentils and cook in boiling vegetable stock for 10 minutes.
2. Wash the Hokkaido pumpkin, remove the seeds and cut into cubes.
3. Finely chop onions and ginger.
4. Peel carrots and potatoes and cut into cubes.
5. Cut spring onions into fine rings (set aside for garnishing).
6. Lightly fry the pumpkin and onions in a pan with olive oil.
7. Add carrots, potatoes and ginger and fry briefly.
8. Add the lentils, vegetable broth, and remaining ingredients to the myromy multi-cooker. Season with salt, cayenne pepper, and nutmeg.
9. Close the myromy multi-roasting pan with the lid and place it in the oven at 180 °C for 20 minutes.
10. After 20 minutes, stir once, add coconut milk and season again.
11. Cook the stew in the oven for another 10 minutes.
12. Garnish with spring onions, roasted pumpkin seeds and pumpkin seed oil before serving.