Pumpkin and Lentil Curry
Course
Main Dish
Cuisine
Asian
Servings
6
people
Servings
6
people
Ingredients
1
small butternut pumpkin
peeled, de-seeded and cut into chunks
2
400g tins of lentils
drained and well rinsed
2
red onions
peeled and diced
1
tbsp
olive oil
400
mL
chicken or veggie stock
3
tbsp
curry powder
1
tsp
garam masala
1
tsp
cinnamon
½
tsp
turmeric
1
tsp
minced chilli
optional
1
240g
can coconut milk
240g
1
400g
tin of diced tomatoes
Salt and pepper to taste
6
tbsp
natural or Greek yoghurt to serve
2
cups
of baby spinach leaves
to serve
Coriander or parsley leaves
to serve
Instructions
Drain the lentils, rinse well, and set aside.
In a large frying pan, heat up the oil. Cook the onions for 5 minutes until tender.
Add the pumpkin and the stock, stir to combine.
Place the lid on and simmer for 15-20 minutes until the pumpkin is tender.
Place the contents of the pan into a blender (or use a stick blender) and process until smooth.
Return to the heat and add the curry powder, spices, coconut milk, lentils, and tomatoes. Stir well to combine and season to taste.
Simmer on a low heat for a further 15 minutes.
Place into bowls and dollop the yoghurt on top. Sprinkle with fresh coriander or parsley and then load up the rest of the plate with baby spinach.
Recipe Notes
Serves: 6. Calories per serve: 295.
Print Recipe
Pumpkin and Lentil Curry
Votes:
7
Rating:
3.86
You:
Rate this recipe!
Course
Main Dish
Cuisine
Asian
Servings
people
Ingredients
1
small butternut pumpkin
peeled, de-seeded and cut into chunks
2
400g tins of lentils
drained and well rinsed
2
red onions
peeled and diced
1
tbsp
olive oil
400
mL
chicken or veggie stock
3
tbsp
curry powder
1
tsp
garam masala
1
tsp
cinnamon
½
tsp
turmeric
1
tsp
minced chilli
optional
1
240g
can coconut milk
240g
1
400g
tin of diced tomatoes
Salt and pepper to taste
6
tbsp
natural or Greek yoghurt to serve
2
cups
of baby spinach leaves
to serve
Coriander or parsley leaves
to serve
Course
Main Dish
Cuisine
Asian
Servings
people
Ingredients
1
small butternut pumpkin
peeled, de-seeded and cut into chunks
2
400g tins of lentils
drained and well rinsed
2
red onions
peeled and diced
1
tbsp
olive oil
400
mL
chicken or veggie stock
3
tbsp
curry powder
1
tsp
garam masala
1
tsp
cinnamon
½
tsp
turmeric
1
tsp
minced chilli
optional
1
240g
can coconut milk
240g
1
400g
tin of diced tomatoes
Salt and pepper to taste
6
tbsp
natural or Greek yoghurt to serve
2
cups
of baby spinach leaves
to serve
Coriander or parsley leaves
to serve
Votes:
7
Rating:
3.86
You:
Rate this recipe!
Instructions
Drain the lentils, rinse well, and set aside.
In a large frying pan, heat up the oil. Cook the onions for 5 minutes until tender.
Add the pumpkin and the stock, stir to combine.
Place the lid on and simmer for 15-20 minutes until the pumpkin is tender.
Place the contents of the pan into a blender (or use a stick blender) and process until smooth.
Return to the heat and add the curry powder, spices, coconut milk, lentils, and tomatoes. Stir well to combine and season to taste.
Simmer on a low heat for a further 15 minutes.
Place into bowls and dollop the yoghurt on top. Sprinkle with fresh coriander or parsley and then load up the rest of the plate with baby spinach.
Recipe Notes
Serves: 6. Calories per serve: 295.