Serve this savoury pumpkin and lentil curry with an extra splash of coconut milk to make it extra creamy
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 40 minutes |
| Serves | 4 |
| Cuisine | Indian |
| Diet | Vegan |
| Preparation | Moderate |
| Calories | 829 |
| Fat | 57.8g |
| Saturates | 36g |
| Protein | 21.7g |
| Carbs | 74.4g |
| Sugars | 23g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download 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.
