This is a delicious vegetarian Pumpkin and Lentil Curry recipe that is easy to prepare.
It’s chock full of goodness, with protein from the lentils, warming spices and 4 of your recommended 5 serves of veggies per day.
Please don’t be put off by the long list of ingredients, as many of them are spices and pantry cupboard staples.
Instead of automatically serving a dish like this with rice or cous cous, why not consider filling one side of your plate with baby spinach. It adds a delicious crunch as well as a big hit of antioxidants, vitamins and minerals.
This is a great recipe to make and freeze into lunch portions. Simply defrost and throw on the leaves to serve.
Butternut pumpkin not only tastes great, but it is also easier to peel than some varieties. Simply chop off the ends, and then peel with a vegetable peeler.
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