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.

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)

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.


Popular Posts