Pumpkin, lentil and mushroom curry

Recipes / Vegetarian

Spice up chilly evenings with this hearty, vegetarian curry.

Recipe «Pumpkin, lentil and mushroom curry» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

  • 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 

Instructions

  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.