Pumpkin and Lentil Curry
Easy
< 1 Hour
Serves 4
Pumpkin and Lentil Curry
Ingredients
Method
Put rice and stock into a saucepan, bring to the boil over high heat. Reduce heat to low, cover and simmer for 15 minutes until rice has absorbed the stock. Stand without removing the lid for 10 minutes.
Heat wok over medium heat until hot. Add oil, onion and garlic. Cook for 2 minutes, stirring often. Add curry powder and cumin, cook stirring for 1 minute. Add pumpkin, tomatoes and water. Bring to the boil, reduce heat to medium, cover and simmer for 10-15 minutes or until pumpkin is tender.
Stir through the lentils, cook over medium heat until lentils are warmed through. Stir through the spinach and coriander.
Spoon rice into serving bowls, ladle over curry. Top with yoghurt, coriander and serve with chutney.
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Pumpkin and Lentil Curry
Easy
< 1 Hour
Serves 4
Ingredients
Method
Put rice and stock into a saucepan, bring to the boil over high heat. Reduce heat to low, cover and simmer for 15 minutes until rice has absorbed the stock. Stand without removing the lid for 10 minutes.
Heat wok over medium heat until hot. Add oil, onion and garlic. Cook for 2 minutes, stirring often. Add curry powder and cumin, cook stirring for 1 minute. Add pumpkin, tomatoes and water. Bring to the boil, reduce heat to medium, cover and simmer for 10-15 minutes or until pumpkin is tender.
Stir through the lentils, cook over medium heat until lentils are warmed through. Stir through the spinach and coriander.
Spoon rice into serving bowls, ladle over curry. Top with yoghurt, coriander and serve with chutney.