Pumpkin & Lentil Red Curry

4
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


"From our weekday newspaper The West Australian/"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (564.9 g)
  • Calories 334.9
  • Total Fat - 3 g
  • Saturated Fat - 1.2 g
  • Cholesterol - 3.7 mg
  • Sodium - 1808.6 mg
  • Total Carbohydrate - 62.9 g
  • Dietary Fiber - 18.7 g
  • Sugars - 9.5 g
  • Protein - 18 g
  • Calcium - 168.4 mg
  • Iron - 7.3 mg
  • Vitamin C - 21.2 mg
  • Thiamin - 0.6 mg

Step 1

Fry the onion and pumpkin in olive oil on a medium heat and cook until softened, stir in red curry paste and cook until fragrant (about a minute).

Step 2

Add the coconut milk, vegetable stock and lentils and bring to the boil and simmer, for about 20 minutes until the lentils are soft and tender and add fish sauce and cook for a further three minutes or so and serve with broccoli rice.

Step 3

NOTE - To make broccoli rice, simply blitz a head of broccoli in a food processor until it forms a rice-like consistency and then fry in some olive oil and minced garlic for a few minutes and serve.

Tips & Variations


No special items needed.

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