Curried pumpkin crepes
These delicious savoury vegetarian crepes are quick and easy for a family meal.
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 www.womensweeklyfood.com.au.
Cooking tools:
- Saucepan
- Colander
- Skillet
- Dish
- Oven
- Chef's knife
- Cutting board
- Mixing bowl
- Wooden spoon
- Spoon
- Measuring cup
- Microwave
- Steamer basket
- Serving platter
Ingredients
- 1/2 medium butternut pumpkin (1kg), peeled, cut into 2.5cm pieces
- 1 cup (270g) cashew masala simmer sauce
- 400 grams canned brown lentils, rinsed, drained
- 100 grams baby spinach leaves
- 8 savoury crêpes (400g)
- 1 cup (250ml) coconut cream
- 100 grams paneer cheese, crumbled
- 3 large roma (egg) tomatoes (270g), chopped finely
- 1 small red onion (100g), chopped finely
- 1 tablespoon coarsely chopped fresh coriander
- 1 fresh long red chilli, sliced thinly
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