Ingredients
- Pumpkin, skin on 1kg
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 4 tbsp
- SpinneysFOOD Sea Salt Flakes 2 tsp
- SpinneysFOOD Garam Masala Powder 4 tsp
- Vegetable stock 1½L
- Leeks 2
- Ginger 5cm piece
- Garlic cloves 2
- Lemongrass stalk 1
- Mild red chilli 1
- SpinneysFOOD Masoor Dal 400g
- SpinneysFOOD Maple Syrup 2 tsp
- Coconut milk 1 x 400g tin
- Sugar snaps 100g
- SpinneysFOOD Fresh Coriander A handful
- Fresh coconut flakes 50g
- Roasted cashew nuts 50g
- Nigella seeds 1 tsp
Nutrition (Per serving)
- Calories 829
- Fat 57.8g
- Saturates 36g
- Protein 21.7g
- Carbs 74.4g
- Sugars 23g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Summer pumpkin and lentil curry
Indian 20 Mins Prep · 40 Mins Cook
- Preheat oven to 220°C, gas mark 7.
- In a large roasting dish, add the pumpkin and 1 tbsp of the oil, salt and half the garam masala powder and toss to coat. Roast for 20 minutes or until tender. Keep warm.
- Bring the stock to a boil in a medium saucepan then reduce to a low heat to keep warm.
- Place the leeks, ginger, garlic, lemongrass and red chilli in a food processor and blend to form a paste.
- Heat the remaining oil in a high-walled frying pan and add in the leek paste, stirring for approx. 2 minutes or until fragrant. Add in the lentils and maple syrup. Stir until combined. Add stock and half the coconut milk. Bring to a simmer, stirring occasionally until the lentils are tender, approx. 10 minutes.
- Blanch the sugar snaps in a pot of boiling water and drain and refresh in iced water. Roughly chop the coriander.
- Divide the curry between 4 bowls, divide the rest of the coconut milk between the bowls and top with the roasted pumpkin, sugar snaps, coriander, coconut flakes, cashews and nigella seeds or sesame seeds.