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Pumpkin, lentil and mushroom curry
Pumpkin, lentil and mushroom curry
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Warm up with a flavorful vegetarian curry for cozy nights.
Ingredients:
  • 36.40 gm peanut oil, or sunflower oil
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 3 tsp ginger, grated
  • 2 kaffir lime leaves, very finely shredded
  • 75g curry paste
  • 22.20 gm tomato paste
  • 250g button mushrooms, halved
  • 2 truss tomatoes, cut into wedges
  • 400g can brown lentils, rinsed, drained
  • 400ml can coconut milk
  • 800g pumpkin
  • 150g baby spinach leaves
  • Steamed white rice, to serve
  • Coriander leaves, to serve
  • Red chilli, thinly sliced, to serve
Instructions:
  • In a large pan over medium heat, warm the oil. Sauté the onion until softened for 3-4 minutes. Stir in the garlic, ginger, kaffir lime leaves, curry paste, and tomato paste. Cook until fragrant for 1-2 minutes. Toss in mushrooms and tomato wedges, cook for an additional 2-3 minutes, then add lentils and coconut milk.
  • Rinse the coconut milk can with 1/2 cup (125ml) of water, then pour into the pan. Turn up the heat to medium-high and bring it to a simmer. Season and cook for 5-6 minutes until the flavors have infused perfectly.
  • Cook the pumpkin for 10 minutes or until tender. Quickly wilt the spinach for 1 minute. Serve the curry over steamed rice, garnished with coriander and chili.

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