All-in-one vindaloo pumpkin curry

All-in-one vindaloo pumpkin curry

الهندي
دقيقة5 تحضير · دقائق30 طهي

Our new SpinneysFOOD Vindaloo Spice Mix adds flavour to this speedy curry recipe that's made entirely in the oven in the roasting tin!

انشأ بواسطة سبينس
وقت التحضير 5 دقائق
وقت الطهي 30 دقائق
عدد الأفراد 4
مطبخ الهندي
النظام الغذائي نباتي
إرشادات التحضير وصفة سهلة

طريقة التحضير

تحميل PDF
1

Preheat the oven to 240°C gas mark 9.

2

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.

3

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.

4

Scatter over toasted flaked almonds and fresh coriander just before serving.