Ingredients
- Fresh ginger 5cm piece
- Brown onion 1 small
- Lime 1
- Pumpkin 450g
- Thai red curry paste 3 tbsp
- SpinneysFOOD Fine Sea Salt 1 tsp
- Fish sauce 1 tbsp
- Future Farm Meatballs 275g
- Coconut milk 1 x 400ml tin
- SpinneysFOOD Bottled Drinking Water 250ml
- Red lentils 100g
- SpinneysFOOD Organic Baby Spinach 40g
Nutrition (Per serving)
- Calories 615
- Fat 40g
- Saturates 26.7g
- Protein 24.2g
- Carbs 46.3g
- Sugars 11.3g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Pumpkin and red lentils with meatballs
Asian 10 Mins Prep · 30 Mins Cook
- Preheat the oven to 200°C, gas mark 6.
- Peel and finely grate the ginger and onion. Zest the lime. Peel and chop the pumpkin into cubes.
- Combine the ginger, onion and lime zest with the curry paste, salt and fish sauce in a large bowl.
- Toss through the pumpkin and meatballs.
- Arrange in a deep roasting tray and roast in the oven until the pumpkin is soft.
- Pour over the coconut milk and water and scatter over the lentils.
- Return to the oven and roast for 30 minutes.
- Stir through the baby spinach and squeeze over the lime juice.
- Serve with steamed rice, if desired.