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Pumpkin and red lentil curry
Pumpkin and red lentil curry
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Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Quick and flavorful Thai vegetable curry ready in 30 minutes.
Ingredients:
  • 36.80 gm vegetable oil
  • 1 brown onion, halved, thinly sliced
  • 1/2 butternut pumpkin, peeled, cut into 1cm pieces (see note)
  • 56.00 gm Thai red curry paste
  • 400ml can coconut cream
  • 250.00 ml dried red lentils
  • 24.40 gm fish sauce
  • 200g green beans, trimmed, cut into 2cm lengths
  • 2 x 125g packets baby corn
  • 1200.00 gm steamed brown rice
  • 250.00 ml coriander sprigs
  • 12 pappadums, to serve
Instructions:
  • In a large saucepan over medium-high heat, heat oil until shimmering. Add onion and pumpkin, cook until lightly golden, about 4 minutes. Stir in curry paste and cook for another minute.
  • Combine coconut cream, 2 cups of cold water, and lentils in a pot and bring to a boil. Reduce heat to medium and simmer uncovered for 15 minutes, stirring occasionally.
  • Add the umami-rich fish sauce along with the vibrant green beans and adorable baby corn. Let it simmer for an additional 3 minutes, or until the vegetables reach a perfect, tender crunchiness.
  • Drizzle flavorful curry over fluffy rice. Garnish with fresh coriander and enjoy with crispy pappadums on the side.

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