I’ve been trying to use up some pumpkins sitting in the bottom of the cupboard, it seems everywhere I go lately people give me pumpkins! I’m not complaining they really are a pretty delicious gift. I’ve also been going a little curry crazy and I can’t wait to share with you a few new curry creations i’ve put together over the coming weeks.
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What you need
2 cups of pumpkin, peeled and diced into 2-3cm cubes
400g of lentils, rinsed and drained.
1 x 270ml can of coconut cream
1 brown onion diced
2 tablespoons of tomato paste
1 teaspoon of coriander
1 teaspoon of ginger
3 garlic cloves finely diced/grated
1 teaspoon of cumin
1 teaspoon of cardamom
A pinch of chilli
2 teaspoons of yellow mustard seeds
2 teaspoons of sea salt
What to do
In a large frying pan fry garlic, ginger, onion and spices together for a few minutes until aromatic.
Add salt and tomato paste and cook for a minutes.
Add coconut cream and mix everything through until well combined.
Bring to the boil and add pumpkin and lentils, reduce heat to a simmer and allow to simmer for 10-15 minutes or until pumpkin is tender.
Serve with a bed of basmati or cauli rice.