Our new SpinneysFOOD Vindaloo Spice Mix adds flavour to this speedy curry recipe that's made entirely in the oven in the roasting tin!
| Created by | Spinneys |
| Prep time | 5 minutes |
| Cook time | 30 minutes |
| Serves | 4 |
| Cuisine | Indian |
| Diet | Vegetarian |
| Preparation | Easy |
Ingredients
Cooking Instructions
Download PDF1
Preheat the oven to 240°C gas mark 9.
2
Cut the onion into wedges. Peel and dice the pumpkin. Drain and rinse the lentils. Place the onion and pumpkin in a roasting tray. Drizzle over the olive oil. Add the vindaloo spice mix and toss everything together to coat evenly. Pour in the hot water.
3
Cover the tray tightly with aluminium foil and place in the oven for 10 minutes. Remove the foil and add the cream and lentils. Continue to cook for a further 15-20 minutes, or until the pumpkin is fork tender.
4
Scatter over toasted flaked almonds and fresh coriander just before serving.