This versatile and nutritious curry will quickly become one of your favourites.
|
Serves 6
Preparation time:15 minutes
Cooking time: 25 minutes
Ingredients
500g pumpkin, skin peeled and cut into even bite-sized cubes
½ cup red lentils
1 tablespoon of vegetable oil
1 medium onion, finely chopped
2 cloves of garlic, minced
1-inch piece ginger, grated
½ teaspoon chilli powder
½ teaspoon turmeric powder
½ teaspoon coriander powder
½ teaspoon cumin powder
½ teaspoon garam masala
Salt to taste
1 medium tomato, chopped
1 tablespoon lemon juice
To garnish
½ cup loosely packed chopped fresh coriander
|
|
|
Preparation
- Heat the oil in a large pot over medium heat. Add the onions and sauté for 3–4 minutes until translucent.
- Add the garlic and ginger and cook for another minute till fragrant.
- Reduce the heat, add all the powders except garam masala, and cook until the powders become fragrant and coat everything in the pot.
- Add chopped tomato and cook for 5 minutes till the tomatoes become soft and mushy.
|
- Add the diced pumpkin and lentils along with enough water to cover everything. Bring to a boil, then reduce the heat to low and simmer for 20–25 minutes, or until the lentils are soft and the pumpkin is tender, with occasional stirring.
- Stir in the garam masala.
- Season with salt and lemon juice.
- Garnish with fresh coriander before serving.
|
Tips
- You can add your favourite greens such as baby spinach, during the last 3–5 minutes of cooking, allowing them to soften and blend in with the curry.
- You can serve this curry with brown basmati rice or grains like quinoa and millet.
- If you use pumpkin with edible skins such as Butternut and Kent Pumpkin, there is no need to peel the skin. However, it’s always important to wash the pumpkins thoroughly before consuming the skin to remove any dirt.
- You can consider using coconut milk along with water for a creamier texture when cooking the pumpkin and lentils.
