PUMPKIN AND LENTIL YELLOW CURRY

As the seasons change here in Australia I’ve been craving warm dinners in the evening over salads. Despite it still being in the high twenties I feel autumn is brewing and so I came up with this delicious, healthy and warming dinner last night. This pumpkin and lentil yellow curry is so easy to whip up and is really comforting after a long day. It also tastes even better as leftovers the next day!

Pumpkin and Lentil Yellow Curry

Time: 35 mins
Serves: 2

Ingredients:

  • 1/2 an onion, diced
  • 1 clove of garlic, diced finely
  • 2 heaped tsp curry powder
  • 1 tsp tumeric
  • 1 tsp chili (optional if you want it spicier)
  • 1/4 can light coconut milk
  • 1 can brown lentils
  • 2 cups of pumpkin or 1/2 a butternut squash, diced
  • 2-3 cups mixed vegetables – I used frozen organic ones which were cheap and already chopped!
  • 1 cup dry brown rice/quinoa

Method:

  1. Firstly cook your brown rice/quinoa as ususal.
  2. Fry off the garlic/onion until soft in a large wok/pot. You can use oil but I prefer to use a couple of tablespoons of water. When the onions have browned slightly stir in the spices.
  3. Add the pumpkin/squash and 4 cups of water, bring it all to the boil and then cover and simmer until nearly soft (15 mins). Add in the rest of the vegetables and more water as needed and simmer again for 10 minutes. The water will absorbed a lot so don’t be shy.
  4. Add in the coconut milk and canned lentils and mix together for the last 3 minutes until all the flavours are combined. If it’s too dry add more water/coconut milk.
  5. Serve on a bed of rice in a big bowl and season with salt, pepper or more chili.