The Ultimate Pumpkin Curry, with My Favourite Spices, Lentils & Tomatoes | Rebel Recipes

Ingredients

• 2 tbsp Veg oil
• 1 tsp Cumin seeds
• 1 tsp Black mustard seeds
• 1 Onion, sliced into long strips
• 1 tsp Turmeric
• 1 tsp Ground coriander
• 1/2 tsp Ground fenugreek
• 3 Garlic cloves, grated
• 1 tsp Sea salt
• 1/2 tsp Chilli flakes
• 5 Tomatoes, roughly diced
• 2 tbsp Tomato ketchup
• 200 g Red split lentils, rinsed
• 700 ml Veg stock
• 1 Medium pumpkin/squash, peeled and chopped into cm (approx) cubes
• 1/2 can Coconut milk
• 4 tbsp Coconut yogurt or Greek style yogurt
• 1 tsp Garam masala
• Salt to taste
• Plant-based yogurt