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Pumpkin and Lentil Curry

by Samantha (follow)
A writer living in South Australia who loves anything creative, cooking and getting out and about.
Vegetarian (1473)      Indian (219)      Tomatoes (193)      Curry (166)      Pumpkin (117)      Red lentils (1)     


Pumpkin and Lentil Curry


As the weather starts to cool and the nights get darker, a delicious, warming curry is the perfect dish. Tasty served with naan bread or papadums, this curry is even better the next day! Mmm... curry leftovers.

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Serves: 6

Ingredients
Approximately 500g of pumpkin (any type will work in this recipe and more or less can be used as desired)
2 tins (400g tins totalling 800g) red lentils
2 tbsp canola oil
1 tsp mustard seeds
1 small red onion
4 tsp ginger, finely grated
4 cloves of garlic, crushed or finely chopped
1 tsp ground cumin
1 tsp dried chilli flakes (adjust to taste)
1 tsp ground paprika
1 tsp turmeric
1.5 tsp garam masala
1 tsp cinnamon
1 - 2 tbsp pure maple syrup
Handful of fresh coriander
400mls coconut cream
1/2 tin of crushed tomatoes
1 tsp salt (or to taste - can be added as required whilst cooking)

Method
Cut pumpkin into even sized pieces (step one should really be find friend with home grown pumpkin because that's what I used and it was great!!).

Place on baking tray, drizzle with oil, sprinkle a little salt over pumpkin and roast in oven for 30 minutes at 200 degrees celsius.

Heat oil in pan over medium heat. When oil is hot, add mustard seeds and allow to heat for a couple of minutes. Mustard seeds may start popping; this is normal.

Finely chop red onion and add to pan. Allow to cook until onion is soft, stirring regularly.

Add ginger and garlic and cook for two minutes. Stir regularly to stop burning.



Pumpkin and Lentil Curry


Add all spices and salt and cook, stirring regularly until fragrant.



Pumpkin and Lentil Curry


Add canned lentils (drained), canned tomatoes and 1/4 cup of water.

Cook for two minutes then add the roasted pumpkin and coconut cream.

NOTE: We're not lovers of fresh coriander in my house, so I placed the fresh coriander with the stalks on the top of the curry while I brought it all to a boil then removed it with a slotted spoon. If you like fresh coriander, cut up finely and stir in to curry.

Bring to boil and allow to simmer for approximately 10 minutes - if sauce seems too runny, simmer for longer until it reaches the desired consistency.

Adjust spices as needed to taste.

Add 1 - 2 tbsp of maple syrup to taste - this gives the curry a gentle sweetness to compliment the pumpkin without overpowering all those great spices.

Serve with your rice of choice (white, brown etc) and papadums or naan if desired.

Sit back, relax and enjoy. And don't forget the leftovers.

Categories
#Vegetarian
#Curry
#Indian
#Red lentils
#Tomatoes
#Pumpkin
I like this Recipe - 10
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