Ingredients
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 1 clove garlic, very finely chopped or finely grated
- 2 teaspoons Madras curry powder
- 1 1/2 cups dried red lentils
- 1.75 kilogram butternut pumpkin, peeled, seeds removed, and chopped
- 5 cups liquid vegatable stock
- Natural greek yogurt or coconut cream, to serve (optional)
How to Make
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Step 1: Heat the olive oil in a large heavy-based saucepan over medium heat.
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Step 2: Add onion and garlic, cooking for 2 to 3 minutes until soft, making sure not to burn it.
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Step 3: Stir in curry powder and cook, stirring for about 30 seconds.
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Step 4: Add the lentils, pumpkin, and stock & stir until well-combined; bring mix to the boil then reduce heat to medium-low.
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Step 5: Cook, partially covered, for about 20 minutes, stirring regularly until pumpkin is just tender.
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Step 6: Serve immediately, topped with a dollop of natural yogurt if desired.
We hope you enjoy this recipe!
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