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.
: 15 minutes
: 30 minutes
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)
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.
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