30 – Minute meals - recipes (Lentil, pumpkin and spinach curry)

 

                                             

Lentil, pumpkin and       spinach curry recipe

                

1 cup (200g) red lentils

700g pumpkin, peeled, chopped coarsely

1 tablespoon peanut oil

1 medium white onion (150g), sliced thinly

1 tablespoon grated fresh ginger

2 cloves garlic, crushed

¼ cup (65g) mild curry paste

1 tablespoon black mustard seeds

1 2/3 cups (400ml) coconut cream

350g baby spinach leaves

1 tablespoon coarsely chopped fresh coriander leaves

Cook lentils in large saucepan of boiling water, uncovered, about 10 minutes or until tender; drain.

Meanwhile, boil, steam or microwave pumpkin until tender; drain.

Heat oil in work or large frying pan; stir-fry onion, ginger and garlic until onion is browned lightly. Add paste and seeds; pumpkin and coconut cream; stir-fry until sauce boils. Add spinach and coriander; stir-fry, tossing until spinach is just wilted.

SERVES : 4

FAT: 2138KJ