If you’re really useless in the kitchen, this curry is for you!

Time: 15 mins (prep)+ 30 mins (cooking)
Serves: 4 persons
Ingredients:
300g diced pumpkin or butternut squash
1 1/2 cup red split lentils
3 cups hot water
1 can of chopped tomatoes
1 tbsp tomato paste
1 diced onion
3-4 garlic cloves
1 celery stick
1-2 chopped hot chillies- or chilli flakes
1 minced ginger knob
2 tsp turmeric powder
1 tsp garam masala powder
1 coconut milk can
Bay leaf
Star anise
Oil
Salt
Spinach- Optional
Fresh cilantro or parsley to garnish
Lemon or lime to garnish

Method:

  1. In a bit of oil, sauté the onion, bay leaf, star anise, garlic, celery, chilli and ginger.
  2. Add all the spices and roast.
  3. Add the pumpkin, chopped tomatoes, coconut milk, tomato paste and the split lentils.
  4. Cover with water and bring it to the boil.
  5. Lower the heat to medium and let it simmer.
  6. Keep a close eye and add water if needed.
  7. Once the lentils are cooked through and the pumpkin is tender turn the heat off.
  8. Add the spinach and allow it to wilt.
  9. Serve with rice and garnish with loads of cilantro and lime.
fullsizeoutput_2896
So good for the cold months!
fullsizeoutput_2893
You can add yogurt on top too!
fullsizeoutput_2897
Enjoy!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s