Comforting Main Asian

Healthy pumpkin, lentil and mushroom curry

Name: Healthy pumpkin, lentil and mushroom curry
Yield: 4
Cuisine: /asian
Ingredients: 2 tbs peanut or sunflower oil; 1 onion, chopped; 2 garlic cloves, chopped; 3 tsp grated ginger; 2 kaffir lime leaves, very finely shredded; 1/4 cup (75g) red curry paste; 1 tbs tomato paste; 250g button mushrooms, halved; 2 truss tomatoes, cut into wedges; 400g can brown lentils, rinsed, drained; 400ml can coconut milk; 1/2 butternut pumpkin (800g), peeled, cut into 2cm pieces; 150g baby spinach leaves; Steamed rice, coriander leaves & thinly sliced red chilli, to serve

3 ratings

Jump to recipe

by Warren Mendes

delicious. team

Apr 10, 2016

Filled with plant based protein and fibre, this vegetarian curry is one even the carnivores will like.

2 tbs peanut or sunflower oil
1 onion, chopped
2 garlic cloves, chopped
3 tsp grated ginger
2 kaffir lime leaves, very finely shredded
1/4 cup (75g) red curry paste
1 tbs tomato paste
250g button mushrooms, halved
2 truss tomatoes, cut into wedges
400g can brown lentils, rinsed, drained
400ml can coconut milk
1/2 butternut pumpkin (800g), peeled, cut into 2cm pieces
150g baby spinach leaves
Steamed rice, coriander leaves & thinly sliced red chilli, to serve

Method

1.

Heat oil in a large pan over medium heat. Add onion and cook for 3-4 minutes until softened. Add the garlic, ginger, kaffir lime and curry and tomato pastes, and cook for 1-2 minutes until fragrant.
2.

Add mushrooms and tomato wedges, and cook, stirring, for 2-3 minutes, then add the lentils and coconut milk. Rinse out coconut milk can with 1/2 cup (125ml) water and add to pan. Increase heat to medium-high and bring to a simmer. Season and cook for 5-6 minutes until the flavours have infused
3.

Add the pumpkin and cook for 10 minutes or until just tender. Stir through the spinach and cook for a further 1 minute or until wilted.
4.

Serve curry with steamed rice and sprinkled with coriander and chilli.