Pumpkin and Red Lentil Curry | Wimmera Grain Store

Ingredients

• 2 tablespoons vegetable oil
• 1 brown onion, halved, thinly sliced
• 1/2 butternut pumpkin, peeled, cut into 1cm pieces (see note)
• 2 tablespoons Thai red curry paste
• 400ml can coconut cream
• 1 cup dried WGS red lentils
• 1 tablespoon fish sauce
• 200g green beans, trimmed, cut into 2cm lengths
• 2 x 125g packets baby corn
• 6 cups steamed rice, (optional)
• 1 cup coriander sprigs and
• 12 pappadums, to serve (optional)