LENTIL, PUMPKIN AND COCONUT CURRY
Fast, easy and really tasty this mild coconut curry consists of a creamy sauce with lentils, pumpkin and crunchy cashews. This is another great recipe from the website of Recipe Tin Eats (which I have modified only slightly) and is full of vegetables and flavours, contrasting textures, and just enough spice.
2 tbsp oil
3 garlic cloves, finely chopped
2 tsp fresh ginger, finely chopped or grated
1 small onion, finely chopped
400 g coconut milk (full fat)
250 ml vegetable stock
250 ml tomato passata or puree
2 x 400 g cans brown lentils (drained)
2 cups pumpkin in large dice
2 -3 cups baby spinach
½ cup roasted unsalted cashews
½ tsp salt
½ tsp pepper
1 tbsp garam masala
2 tbsp mild curry powder
2 tsp cumin
1 tsp coriander
1 tsp paprika
1 tsp turmeric
Fresh coriander leaves, extra cashews, steamed rice
Heat oil in pan and add onion. Cook for 2 minutes then add ginger and garlic for 30 seconds. Add all the spices and stir for another 30 seconds. Add coconut milk, tomato passata or puree, stock and stir well. Add drained lentils, the diced pumpkin and simmer for 15 minutes or until the pumpkin is tender but not mushy and the sauce has thickened a bit.
Stir through the spinach then the cashews, season with salt and pepper, and serve.