Warming Lentil & Pumpkin Curry

AuthorFoodWise Leeds
DifficultyIntermediate

A creamy curry packed with flavour and seasonal vegetables. To simplify the recipe, try adding some Thai curry paste to replace the spice mix. Serves 6 - 8

Yields1 Serving

 1 tbsp coconut oil or vegetable oil
 2 tins of coconut milk
 3 medium onions
 small of ginger - grated
 1 kg pumpkin flesh
 700 ml vegetable stock
 300 g red lentils
 400 g greens (kale, spring greens, spinach)
 5 whole cherry tomatoes
 juice of 1 lime
 100 g coriander
 salt and pepper to taste
 spice mix (6 cardamom pods / 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)
 * to simplify the recipe, replace the spice mix with a spoon of Thai curry paste - to suit your taste

1

METHOD
1. Chop the garlic finely into tiny pieces. Peel and grate the ginger.
2. Peel and chop the pumpkin into bite size pieces.
3. Make the spice mix by grounding the spices in a pestle and
mortar.
4. Chop the onions finely into tiny pieces.
5. Add the coconut oil to the spice mix and wait for it to melt.
6. Add the onions, garlic and ginger and fry for a few minutes, until
golden.
7. Add the coconut milk, squash and vegetable stock.
8. After 10 minutes add the lentils.
9. Stir and gently cook for 20 minutes until the lentils are soft and
the squash is tender.
10. Add more stock if it looks dry.
11. Add the whole tomatoes.
12. In the last few minutes, peel the leafy veg (that’s your greens
(kale, spring greens or spinach) and add to the pot.
13. Season with salt and pepper - don’t forget to taste!
14. Sprinkle bit of chopped coriander on top, add a lime and serve!

Ingredients

 1 tbsp coconut oil or vegetable oil
 2 tins of coconut milk
 3 medium onions
 small of ginger - grated
 1 kg pumpkin flesh
 700 ml vegetable stock
 300 g red lentils
 400 g greens (kale, spring greens, spinach)
 5 whole cherry tomatoes
 juice of 1 lime
 100 g coriander
 salt and pepper to taste
 spice mix (6 cardamom pods / 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)
 * to simplify the recipe, replace the spice mix with a spoon of Thai curry paste - to suit your taste

Directions

1

METHOD
1. Chop the garlic finely into tiny pieces. Peel and grate the ginger.
2. Peel and chop the pumpkin into bite size pieces.
3. Make the spice mix by grounding the spices in a pestle and
mortar.
4. Chop the onions finely into tiny pieces.
5. Add the coconut oil to the spice mix and wait for it to melt.
6. Add the onions, garlic and ginger and fry for a few minutes, until
golden.
7. Add the coconut milk, squash and vegetable stock.
8. After 10 minutes add the lentils.
9. Stir and gently cook for 20 minutes until the lentils are soft and
the squash is tender.
10. Add more stock if it looks dry.
11. Add the whole tomatoes.
12. In the last few minutes, peel the leafy veg (that’s your greens
(kale, spring greens or spinach) and add to the pot.
13. Season with salt and pepper - don’t forget to taste!
14. Sprinkle bit of chopped coriander on top, add a lime and serve!

Warming Lentil & Pumpkin Curry

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