Serve this savoury pumpkin and lentil curry with an extra splash of coconut milk to make it extra creamy
| انشأ بواسطة | سبينس |
| وقت التحضير | 20 دقائق |
| وقت الطهي | 40 دقائق |
| عدد الأفراد | 4 |
| مطبخ | الهندي |
| النظام الغذائي | نباتي صرف (فيجن) |
| إرشادات التحضير | وصفة متوسطة السهولة |
| سعرات حرارية | 829 |
| دهون | 57.8g |
| المشبعة | 36g |
| بروتين | 21.7g |
| الكربوهيدرات | 74.4g |
| السكريات | 23g |
| نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان. تعرف على المزيد | |
المكونات
طريقة التحضير
تحميل PDFPreheat 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.
