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Curried pumpkin and lentils
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Boost veggie intake with vibrant and spicy Indian dish.
Ingredients:
  • 18.40 gm vegetable oil
  • 2 brown onions, finely chopped
  • 3 garlic cloves, peeled, thinly sliced lengthways
  • 2 x 7cm cinnamon sticks
  • 3 large fresh green chillies, thickly sliced
  • 20.00 ml black mustard seeds
  • 7.50 gm ground cumin
  • 3 tsp ground turmeric
  • 500g butternut pumpkin, peeled, deseeded, cut into 4cm pieces
  • 305g (1 1/2 cups) dried brown lentils or green lentils
  • 1.25L (5 cups) vegetable liquid stock
  • 3 celery stalks, including leaves, coarsely chopped
  • Salt & freshly ground black pepper
  • Steamed Basmati rice, to serve
Instructions:
  • In a large saucepan over medium-low heat, simmer the onion and garlic in oil until soft, for about 10 minutes. Stir in cinnamon, chilli, mustard seeds, cumin, and turmeric and cook until fragrant, about 1 minute.
  • Stir in pumpkin, lentils, and stock into the onion mixture. Increase heat to medium-high and bring to a boil. Reduce heat to medium-low, cover, and simmer for 20 minutes. Stir in celery and continue cooking for 10 minutes, or until lentils are tender. Season with salt and pepper to taste.
  • Spoon the curry into individual serving bowls and enjoy with steamed basmati rice.

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