Serves
4
Pumpkin, Lentil and Mushroom Curry
A lovely curry and great way of using pumpkin. Don’t bin the flesh of your pumpkin if you carve it for halloween. You can use it in curries!
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, finely chopped
- 5cm piece ginger, finely chopped
- 2 kaffir lime leaves, finely shredded
- 2 tbsp tomato puree
- 1.5 tbsp ground coriander
- 1 tbsp cumin
- 1 tsp garam masala
- 1 tbsp paprika
- 1/2 tsp cinnamon
- 1/2 tsp cayenne pepper
- 250g brown mushrooms, chopped
- 400g can bijoux verts lentils (or any brown lentils), rinsed
- 400ml can coconut milk
- 400g can chopped tomatoes
- 800g pumpkin, peeled, cut into 2cm chunks
- 200g chard, chopped, including stems
- Coriander leaves to serve
Directions
- In a large pan, add the oil, onion, garlic, and ginger and cook on high heat for 5 minutes.
- Turn the heat down a little and add the kaffir leaves, tomato paste, coriander, cumin, garam masala, paprika, cinnamon, and cayenne pepper. Cook for 2 minutes.
- Add the mushrooms, lentils, coconut milk, chopped tomatoes, pumpkin, and 125ml of water. Bring to the boil, stirring well.
- Once boiling, turn the heat down, put on a lid, and let it simmer for 10 minutes or until the pumpkin is soft and cooked through.
- Add the chard and stir for 3 minutes or until the chard is just turning soft.
- Serve and garnish with fresh coriander. Goes well with white rice.
- Kcal: 425
- Protein: 14g
- Fats: 23g
- Carbs: 31g
- Fibre: 14g
