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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at baker.edu.au.
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
- coriander chopped and loosely packed
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