Pumpkin lentil curry
Warming, fragrant and naturally filling, this plant-based curry brings together tender pumpkin and red lentils in a gently spiced tomato sauce.
Ingredients
- 500g pumpkin , skin peeled and cut into even bite-sized cubes
- ½ cup red lentils
- 1 tablespoon of vegetable oil
- 1 medium onion , finely chopped
- 2 cloves of garlic , minced
- 1-inch piece ginger , grated
- ½ teaspoon chilli powder
- ½ teaspoon turmeric powder
- ½ teaspoon coriander powder
- ½ teaspoon cumin powder
- ½ teaspoon garam masala
- Salt to taste
- 1 medium tomato , chopped
- 1 tablespoon lemon juice
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