- Cozy up with this comforting pumpkin and red lentil curry. Bursting with vibrant flavours and packed with plant-based protein, this dish is the perfect autumnal treat. The creamy pumpkin pairs beautifully with the earthy lentils, creating a hearty and satisfying meal that's sure to warm you from the inside out.
Vegan, nut free, gluten free | Serves 4 | MAIN
Ingredients:
- 3 tablespoons of olive oil
- 300g plant-based mince
- 1 onion
- Salt and pepper
- 2 cloves of garlic
- 1 red chili
- 1 teaspoon of each turmeric, curry and oregano
- 1/2 teaspoon of each garlic and cumin
- 300g pumpkin
- 1 teaspoon tomato paste
- 150g red lentils
- 550ml veggie stock
Serve with:
- Basmati rice
- Plant-based yogurt
- Sliced red chillis and spring onions
Steps:
1.In a wide pan (or wok) that has a lid, add the oil, crumble the mince and sauté for 4-5 minutes on a medium heat, stirring occasionally.
2.Then add the chopped onions and sauté for 3-4 minutes.
3.Add the minced garlic, sliced chili and spices and sauté for a couple of minutes, before you add the pumpkin.
4.Saute the pumpkin for 3-4 minutes, then add the tomato paste, stir through and cook for a minute or two.
5.Then add the washed and rinsed red lentils, along with the veggie stock, lower the heat, cover and cook for 20-25 minutes, stirring occasionally.
6.Check that the pumpkin is cooked, and adjust the seasoning to your preference.
7.Serve with rice and plant-based yogurt.
Enjoy!
