Pumpkin, cauliflower and lentil curry
Ingredients • 1 tablespoon olive oil • 1 brown onion, finely chopped • 3 tablespoons mild curry pa…
Ingredients
• 1 tablespoon olive oil
• 1 brown onion, finely chopped
• 3 tablespoons mild curry paste
• 12 fresh curry leaves (see note)
• 1 tablespoon finely grated ginger
• 400g can diced tomatoes
• 1 1/2 cups (375ml) water or vegetable stock
• 1/2 cup (105g) brown lentils, rinsed
• 1/2 cup (115g) red lentils, rinsed
• 600g butternut pumpkin, seeded, peeled, cut into 3cm pieces
• 1/2 (about 600g) cauliflower, cut into florets
• 1 cup (150g) frozen peas
• 1/4 cup (60ml) cream
• Coriander leaves, to serve
• Steamed SunRice Basmati Rice, to serve
• Naan bread, to serve
Method
Step 1
Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, for 3 minutes or until onion softens. Add curry paste, curry leaves and ginger and cook, stirring, for 1 minute or until aromatic. Add tomatoes and water and bring to a simmer.
Step 2
Add combined lentils and cook, stirring occasionally, for 15 minutes or until lentils are almost tender. Add the pumpkin and cauliflower and cook, stirring occasionally, for a further 10 minutes or until pumpkin is tender. Add peas and cream and stir to combine. Remove from heat. Taste and season with salt and pepper.
Step 3
Spoon curry among serving bowls and sprinkle with coriander. Serve with steamed rice and naan bread, if desired.
