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The Bush Gourmand

Pumpkin & Lentil Curry

Print Recipe
Cuisine: Vegetarian
Ingredients Method

Ingredients
  

  • ?Curry Paste
  • 1/2 red onion
  • 3 cloves garlic
  • 2 sticks lemongrass white part only
  • 1/2 bunch coriander stalks only, reserve leaves
  • 1 Tbsp turmeric
  • 1 bulb ginger peeled and chopped roughly
  • 5 kaffir lime leaves stalks removed
  • 1 green chilli or to taste (recipe calls for 6, plus 3 birds eye chillies!)
  • 1 Tbsp melted coconut oil or ghee
  • ?Curry
  • 4 Tbsp curry paste
  • 2 x 400g tins coconut milk
  • 250 ml chicken stock or vegetable stock
  • 3 Tbsp coconut sugar I normally don't bother with this
  • 3 Tbsp fish sauce
  • 1 can lentils
  • 1/2 jap or butternut pumpkin peeled and cut into large dice
  • ?Spice Mix
  • 1 Tbsp ground coriander
  • 2 tsp cumin seeds
  • 1 tsp salt flakes

Method
 

  1. Curry Paste:
  2. Blend all ingredients together in Thermomix on speed 6. Scrape down and blend again until mixture becomes a paste. (Or place in a food processor and blend)
  3. Curry:
  4. Heat oil in pan and add spice mixture, stirring for about 2 minutes until fragrant.
  5. Add the curry paste and cook out for a few minutes.
  6. Add coconut cream and bring to the boil.
  7. Cook, stirring regularly until coconut milk begins to split - 4 to 5 minutes.
  8. Add stock, sauce and sugar, if using.
  9. Add diced pumpkin and bring to the boil.
  10. Simmer gently for around 25 minutes or until pumpkin is tender.
  11. Add lentils to heat through.
  12. Finish with a sprinkling of chopped reserved coriander leaves.