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Pumpkin and lentil stew (vegetarian)

Name: Pumpkin and lentil stew (vegetarian)
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 1 cup red lentils, rinsed in cold water; 6-8 dried curry leaves*; 1 tablespoon vegetable oil; 1 small onion, finely chopped; 2 garlic cloves, crushed; 2 teaspoons grated ginger; 1 teaspoon ground cumin; 1 teaspoon ground turmeric; 1 teaspoon ground paprika; 2 cups diced pumpkin; 2 celery stalks, chopped; 100g green beans, cut into 2cm lengths; 2 tablespoons lime juice; 2 tablespoons chopped coriander; Steamed brown medium grain rice, to serve; Plain yoghurt, to serve

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35m

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Ingredients (16)

1 cup red lentils, rinsed in cold water
6-8 dried curry leaves*
1 tablespoon vegetable oil
1 small onion, finely chopped
2 garlic cloves, crushed
2 teaspoons grated ginger
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon ground paprika
2 cups diced pumpkin
2 celery stalks, chopped
100g green beans, cut into 2cm lengths
2 tablespoons lime juice
2 tablespoons chopped coriander
Steamed brown medium grain rice, to serve
Plain yoghurt, to serve

Method

1.

Place rinsed lentils, the curry leaves and 3 cups of cold water (750ml) in a saucepan, bring to the boil, then reduce heat to low, and simmer for 10 minutes.
2.

Heat oil in a large frypan over medium heat, add onion and cook 2-3 minutes until soft. Add garlic, ginger and spices and cook for 1 minute. Add pumpkin and celery and cook, stirring, for 3-4 minutes.
3.

Add pumpkin mixture to lentils and cook, covered, for 10 minutes. Add beans, cook for 5 minutes, then season with salt and pepper. Stir in juice and coriander.
4.

Serve with rice, and dollop with yoghurt.