Pumpkin & Lentil Red Curry
Recipe: #37123
June 18, 2021
Categories: Curries, Beans, Onions, Pumpkin, Gluten-Free, No Eggs, Non-Dairy, Vegetarian, Spicy, Vegetarian Dinner, more
"From our weekday newspaper The West Australian/"
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
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