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Pumpkin, cauliflower and lentil curry
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Spice up your week with this hearty and healthy legume curry.
Ingredients:
  • 18.20 gm olive oil
  • 1 brown onion, finely chopped
  • 84.00 gm mild curry paste
  • 12 fresh curry leaves (see note)
  • 20.00 ml finely grated ginger
  • 400g can diced tomatoes
  • 375ml water
  • 105g lentils
  • 115g lentils
  • 600g butternut pumpkin, seeded, peeled, cut into 3cm pieces
  • 1/2 (about 600g) cauliflower, cut into florets
  • 150g pea
  • 60ml cream
  • Coriander leaves, to serve
  • Steamed basmati rice, to serve
  • Naan bread, to serve
Instructions:
  • In a large saucepan over medium heat, warm oil. Sauté onion for 3 minutes until soft. Stir in curry paste, curry leaves, and ginger for 1 minute until fragrant. Introduce tomatoes and water, then bring to a simmer.
  • Cook combined lentils for 15 minutes, stirring occasionally, until almost tender. Stir in pumpkin and cauliflower, cook for another 10 minutes until pumpkin is tender. Add peas and cream, stir well. Remove from heat, season with salt and pepper to taste.
  • Divide the curry into serving bowls and garnish with fresh coriander. Enjoy with steamed rice and naan bread on the side, if preferred.

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