Lentil and Pumpkin Curry

Lentil and Pumpkin Curry

This flavoursome, hearty curry will warm you up through the winter months!  

Ingredients

 

1 tablespoon coconut oil

2 tins of coconut milk

3 medium onions

3 garlic cloves

120 grammes of ginger

1 kg of pumpkin flesh

700 ml vegetable stock

300 grammes red lentils

400 grammes of greens (kale, spring greens or spinach)

Juice of a lime

100 grammes of coriander

Sea salt and black pepper

 

For the spice mix: (you can also buy the spices already ground)

 4 cardamom pods (seeds removed)

1 teaspoon mustard seeds

2 tablespoons cumin seeds

2 teaspoons ground turmeric

2 tablespoons fennel seeds

2 tablespoons coriander seeds

1 teaspoon cinnamon

½ teaspoon chilli flakes

¼ teaspoon ground cloves

 

Method

1. Chop the garlic finely and grate the ginger

2. Peel and chop the squash into bite size pieces

3. First, make the spice mix. Grind the spices in a pestle and mortar.

4. Add the spices to a large pan and gently toast for a minute or so until fragrant

5. Chop the onions finely

6. Add the coconut oil to the spice mix until melted

7. Add the onions, garlic and ginger and fry for a few minutes

8. Add the coconut milk, squash and vegetable stock

9. After 10 minutes add the lentils.

10. Stir and simmer for 20 minutes until the lentils are soft and the squash is tender

11. Add more stock if necessary

12. In the last few minutes, shred the leafy veg and add to the pot

13. Season with salt and pepper

14. Stir through chopped coriander and lime and serve



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Thrifty Feasts - Recipe Book

Learn how to shop and eat for less with recipes that are good for people and planet.

Thrifty Feasts Recipe Book

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