Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

All-in-one vindaloo pumpkin curry

Indian 5 Mins Prep · 30 Mins Cook

Preheat the oven to 240°C gas mark 9.
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.
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.
Scatter over toasted flaked almonds and fresh coriander just before serving.