Pumpkin, lentil and mushroom curry

Cooking Vegetarian Pumpkin, lentil and mushroom curry

Spice up chilly evenings with this hearty, vegetarian curry.

Lables: Vegetarian Egg free Gluten free Lactose free Wheat free
  1. Heat oil in a large pan over medium heat. Add onion and cook for 3-4 minutes until softened. Add the garlic, ginger, kaffir lime and curry and tomato pastes, and cook for 1-2 minutes until fragrant. Add mushrooms and tomato wedges, and cook, stirring, for 2-3 minutes, then add the lentils and coconut milk.
  2. Rinse out coconut milk can with 1/2 cup (125ml) water and add to pan. Increase heat to medium-high and bring to a simmer. Season and cook for 5-6 minutes until the flavours have infused.
  3. Add the pumpkin and cook for 10 minutes or until just tender. Stir through the spinach and cook for a further 1 minute or until wilted. Serve curry with steamed rice and sprinkled with coriander and chilli.

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2 tbsp peanut oil, or sunflower oil
1 onion, chopped
2 garlic cloves, chopped
3 tsp ginger, grated
2 kaffir lime leaves, very finely shredded
1/4 cup red curry paste
1 tbsp tomato paste
250g button mushrooms, halved
2 truss tomatoes, cut into wedges
400g can brown lentils, rinsed, drained
400ml can coconut milk
1/2 butternut pumpkin , peeled, cut into 2cm pieces
150g baby spinach leaves
Steamed white rice, to serve
Coriander leaves, to serve
Red chilli, thinly sliced, to serve

Adv

Autors
Preparation time
10
Cooking time
35
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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