Fall/Efterårs Curry

This recipe is a mix of two recipes interpreted by me. Not long ago I made a fall caserole. It was lovely. Then I saw a mix of selleriac and pumpkin in a curry and it was what was on the menu, as my fridge had them, after buying both yesterday and the selleriac needed using. So inspired, I set to work.

In the recipe I mention lentils and I used red lentils. Not that you can’t but it gives a bit of a mushy texture Next time I’d prefer using puy lentils or some sort of firm beans (kidney or blackeye) instead, to give some texture. When that is said curry is always fantastic and a lovely way to use selleriac that I have a feeling is not always a hit – made this way all will eat it.

You can adjust the amount of chili. I’m not for the overly spicy but this was to the milder side, properly because I used another type of fresh chili than I usally do. I’d rather have too mild than too spicy. You’re in control. Feel free to adjust with chili powder as that is often easier to control in my experience.

If you’re the type that don’t like fresh cilantro feel free to substitute it with fresh parsley. It is always a good idea (if you have room in your freezer), to make exstra to put in your freezer for a day, when you need a warming plate of food. All you’ll need is to boil some rice and heat it up. Bon appetit.


4 Tbsp oil (not olive oil)
½ hokaido pumpkin or butternutsquash (depending on how the peel is, you can avoid peeling, but I did with the Hokaido) cut into 1 cm squares
1 large onion
1-1½ spsk curry powder (Madras)
½ selleriac cut into 1 cm squares
2 Tbsp minced ginger
½ Tbsp turmeric
2 dl lentils or beans (look above)
1/4 tbsp chili flakes or ½ fresh chili – depending on heat (can be avoided)
½ liter water
Salt og pepper
1 Tbsp lemon juice or to taste
Fresh cilantro for garnish (or parsley)
2 cans of coconut milk

How to:

  • Gently fry onion and garlic and onion in the oil
  • Add the curry, selleriac, pumpkin, and let it fry for a little bit, and add the rest of the ingredienses (apart from the cilantro)
  • Let simmer under a lid until your lentils/beans are cooked/warm
  • If you use raw lentils, it will of course take longer, and if selleriac and pumpkin tender it will take 20 min.
  • Serve with boiled Basmati rice and sprinkel with cilantro (parsley)
  • Originally written September 2013, updated 5th. March 2019

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