Pumpkin and Lentil Curry
Servings
6people
Servings
6people
Ingredients
  • 1 small butternut pumpkinpeeled, de-seeded and cut into chunks
  • 2 400g tins of lentilsdrained and well rinsed
  • 2 red onionspeeled and diced
  • 1tbsp olive oil
  • 400mL chicken or veggie stock
  • 3tbsp curry powder
  • 1tsp garam masala
  • 1tsp cinnamon
  • ½tsp turmeric
  • 1tsp minced chillioptional
  • 1240g can coconut milk240g
  • 1400g tin of diced tomatoes
  • Salt and pepper to taste
  • 6tbsp natural or Greek yoghurt to serve
  • 2cups of baby spinach leavesto serve
  • Coriander or parsley leavesto serve
Instructions
  1. Drain the lentils, rinse well, and set aside.
  2. In a large frying pan, heat up the oil. Cook the onions for 5 minutes until tender.
  3. Add the pumpkin and the stock, stir to combine.
  4. Place the lid on and simmer for 15-20 minutes until the pumpkin is tender.
  5. Place the contents of the pan into a blender (or use a stick blender) and process until smooth.
  6. Return to the heat and add the curry powder, spices, coconut milk, lentils, and tomatoes. Stir well to combine and season to taste.
  7. Simmer on a low heat for a further 15 minutes.
  8. 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
Pumpkin-and-Lentil-Curry-
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
Pumpkin-and-Lentil-Curry-
Instructions
  1. Drain the lentils, rinse well, and set aside.
  2. In a large frying pan, heat up the oil. Cook the onions for 5 minutes until tender.
  3. Add the pumpkin and the stock, stir to combine.
  4. Place the lid on and simmer for 15-20 minutes until the pumpkin is tender.
  5. Place the contents of the pan into a blender (or use a stick blender) and process until smooth.
  6. Return to the heat and add the curry powder, spices, coconut milk, lentils, and tomatoes. Stir well to combine and season to taste.
  7. Simmer on a low heat for a further 15 minutes.
  8. 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.