Pumpkin and lentil curry

Here's another tasty dish to add to your list of meat-free Monday recipes. You can also make this curry on a Sunday afternoon so that it's ready to be heated up when you get home on Monday evening.

Ingredients:
40ml oil
2 cloves of garlic, chopped
1 onion, chopped
30ml medium curry powder
600ml vegetable stock
500g pumpkin, cubed
500g brown lentils, drained
Coriander (optional)

Method
:
1. Heat oil in a saucepan. Sauté onion and then add the garlic and curry powder.
2. Stir in the stock slowly.
3. Add the pumpkin and bring to a boil.
4. Reduce the heat and simmer for 20 minutes until tender.
5. Add the lentils and simmer for five minutes.
6. Season to taste and serve with rotis or rice.

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