**CURRY LOVE**

First of all, although it is optional, put the pumpkin cut into small squares in a microwave safe bowl, add salt to taste, curry, cayenne powder (optional) and a dash of oil and microwave for about 5 minutes at high power. This step is optional but will save time in the recipe. You can do it all in the pan if you prefer.

While the pumpkin is cooking, chop the garlic, onion and leek and poach it with a little oil in the pan. When they are poached add the chicken pieces with salt and pepper to taste, plenty of curry (I put two teaspoons here) and sauté everything together until the chicken is done on the outside. Add the broccoli in small saplings, the pumpkin and a little water and let it all cook for about 10 minutes.

Add the coconut milk, taste for salt and add if necessary, likewise with the curry according to taste.

Scoop some of the pumpkin into a bowl. This step is also optional but I think it gives it an extra interesting touch. Mash the pumpkin with a little cinnamon. Add it back to the pan and stir.

Meanwhile wash and drain the rice. Sauté it with a little oil in a saucepan and add the water according to package instructions. Cook for 15 minutes and set aside. Add grated coconut and drained lentils and stir. Set aside.

When both preparations (base and sauce) are ready, plate and enjoy!