Peel and chop the ginger, onion, and garlic. Wash and cut the pumpkin into small cubes. Rinse the lentils under cold water.
Brown the ginger, onion and garlic in a saucepan for 5 minutes over medium heat.
Add the chopped tomatoes, curry powder, pumpkin cubes and lentils. Mix them together for a couple of minutes and then add 600 ml of water. In the meantime, dice the Saint Agur Blue Cheese for the end.
Bring to a boil and cook for 30 minutes over medium heat. Add the coconut milk, season according to your taste, and cook for another 10 minutes.
At the last moment, add the diced blue cheese. Mix and serve hot. Recommended to eat with basmati rice.
