An interesting combination that I never thought of before!
I had recently gone frantic and bought a lot of pumpkins that I stored in the freezer, and so I needed to create a couple of recipes to use it up!
This one recipe was inspired by my endless love for curries! I had lentils, spinach and pumpkins as the main ingredients of this curry. At first, I was a bit spectacle about how it will taste but this actually was one of the best curries I had in a long while!
Not only was the curry delicious it was an easy one-pot meal that was cooked in under 30 min!
The spices in the curry include:
- Curry powder
- Masala powder
- Salt & pepper
- 2 tbsp vegetable oil
- 4 minced garlic cloves
- ½ chopped onion
- 1/2 tsp each salt + pepper
- 1 tbsp masala
- 2 tbsp curry powder
- 2 tsp cumin
- 1 tsp coriander powder
- 1 tsp paprika
- 1/2 tsp turmeric
- 1 can coconut cream
- 1 cup vegetable broth
- 1 cup brown lentils
- 2 cups chopped up pumpkins
- 2 cups baby spinach
- ¼ cup cashews
Making the curry sauce:
- Saute the onions and garlic
- Add the spices and cook them with the onions and garlic.
- The last step will allow the spices to bloom making the curry more flavour and fragrant
- Add vegetable stock and let it simmer
Making the pumpkin curry:
- After the curry base simmers for 10 min add the frozen chopped pumpkin and lentil.
- Let them cook for 30 min before adding the spinach and roasted cashews.
- Cover the pot and keep it on low heat for 20 min then add the coconut cream and some more vegetable stock if needed.
- Garnish with fried onions and fresh parsley!
- Serve it alone or with rice.
Until next time, crave the dish…