Wednesday, 12 July 2017

Pumpkin, Lentil and Spinach Coconut Curry

Hello Dear Reader,

This is another fantastic, quick and easy, meat free dinner, that everyone will love. It has so much flavour, is filling and makes quite the quantity, easily feeding my man mountain and myself with plenty of left overs for lunches during the week. There is a lengthy ingredient list but don't be put off, it is totally worth it. Another warming and delicious meat free dinner to add your repertoire.

I have been cooking more veggie and lentil based meals for two reasons, it's good for us and our wallet, oh and they are usually really delicious, just another reason to cook with less meat. I have tinkered with this recipe I found on another blog, adding and subtracting ingredients to suit our taste and also what I had on hand. I will definitely make this recipe again, so, so yummy. 

Ingredients for Pumpkin, Lentil and Spinach Coconut Curry, clockwise from top right-
A couple of handfuls of baby spinach leaves, one head of broccoli, cut into small flowerettes (don't forget the stems) , 2 tablespoons curry powder, 1 teaspoon ground cumin, 1/3 cup of chopped coriander, 1/2 cup red lentils, rinsed and drained, 2 onions, chopped, 2 tablespoons ginger, cut into fine strips, juice of half a lime, 1 large or 2 small red capsicum, 300 grams of cubed pumpkin, 200 ml of coconut milk, 1 teaspoon crushed chilli flakes, 1 tablespoon brown sugar and 1 teaspoon salt.

In a large, heavy based, non stick fry pan, add the onion, ginger, capsicum and chilli flakes, sauté until fragrant

Now add the curry powder, cumin, salt and brown sugar, again sauté until fragrant and softened

Add the rinsed and drained red lentils and cubed pumpkin

Pour in 2 1/2 cups of cold water, pop a lid on, turn down to low heat and let cook away for 30 minutes

Until lentils have broken down and veggies are soft

Stir in coconut milk and broccoli and let cook for a further 2 minutes

Lastly, add the spinach leaves

Let them wilt down for 1 minute before serving

I served ours with steamed basmati rice, papadums and chutney. Just perfect for a cold winter night, it's good for your heart and soul.

Have a lovely Wednesday.

One Year Ago-Pea and Ham Soup

No comments:

Post a Comment