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Lentil, pumpkin & cashew curry with roti
Lentil, pumpkin & cashew curry with roti
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Red lentils add heartiness and naturally thicken this curry.
Ingredients:
  • 9.20 gm olive oil
  • 1 large red onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 tsp finely grated fresh ginger
  • 2 tsp mustard seeds
  • 1/2 tsp ground turmeric
  • 1 tsp cumin seeds
  • 700g Kent pumpkin, peeled, deseeded, cut into 2cm cubes
  • 210g (1 cup) red lentils, rinsed, drained
  • 400g can diced tomatoes
  • 250ml (1 cup) vegetable liquid stock
  • 150g green beans, trimmed, sliced
  • 1 zucchini, halved, thickly sliced
  • 45g (1/4 cup) cashews, coarsely chopped
  • 90g (1/3 cup) natural yoghurt
  • Baby coriander leaves, to serve
  • 2 roti bread, warmed, halved
Instructions:
  • In a saucepan, warm oil over gentle heat. Sauté onion until soft, about 5 minutes. Introduce garlic, ginger, mustard seeds, turmeric, and cumin, stirring until fragrant, about 1-2 minutes. Toss in pumpkin and stir to coat, cooking for an additional minute.
  • Combine lentils, tomato, stock, and water in a pot and bring to a boil. Reduce heat and simmer partially covered for 15 minutes until pumpkin is just tender. Add beans, zucchini, and cashews and simmer for an additional 5 minutes until beans and zucchini are tender-crisp.
  • Sprinkle with freshly ground black pepper. Drizzle with creamy yogurt, garnish with fresh coriander, and serve alongside warm roti.

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