المكونات

  • 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)

  • 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."

Summer pumpkin and lentil curry

Indian 20 Mins Prep · 40 Mins Cook


  1. Preheat oven to 220°C, gas mark 7.
  2. 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.
  3. Bring the stock to a boil in a medium saucepan then reduce to a low heat to keep warm.
  4. Place the leeks, ginger, garlic, lemongrass and red chilli in a food processor and blend to form a paste.
  5. 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.
  6. Blanch the sugar snaps in a pot of boiling water and drain and refresh in iced water. Roughly chop the coriander.
  7. 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.