Denise says:

  • When pumpkins are in season, this recipe is a must, but substitute with butternut squash the rest of the year.
  • Colourful, tasty, and filling, this vegan Indian spiced dish will spice up any weekday night’s dinner.
  • Preparation Time:  25 minutes
  • Cooking Time: 50 minutes
  •   Serves:  4-6 people

Ingredients:

  • 400g pumpkin flesh -peeled and cubed
  • 1 small cauliflower – broken into florets
  • 3 tablespoons rapeseed oil
  • 1 red onion – peeled and sliced
  • 2 garlic cloves – peeled and crushed
  • 1 red chili – finely chopped
  • 3 cm piece fresh ginger – peeled and grated
  • 1 teaspoon turmeric
  • 1 teaspoon curry powder
  • 300g red lentils
  • 300ml  vegetable stock
  • 1 tin coconut milk
  • 1 lime – juice and zest
  • Garnish:  3 tablespoons coconut flakes – toasted
  • Chopped chill  Coriander leaves
  •  2 tablespoons pumpkin seeds

Method

  1. Preheat the oven to 180C.  Toss the pumpkin flesh and cauliflower in 2 tablespoons of rapeseed oil and salt and freshly ground black pepper.
  2. Roast for 25-30 minutes, then set aside.
  3.  Heat the remaining oil in a frying pan. Add the onions, garlic, chilli, ginger, turmeric, and curry powder.
  4. Fry gently for about 5 minutes. Stir in the lentils and most of the pumpkin and cauliflower.
  5. Add the vegetable stock, coconut milk and lime juice and zest.  Bring to the boil and simmer for about 20 minutes.
  6. Ladle into bowls, top with the remaining pumpkin and cauliflower.
  7. Garnish with toasted coconut flakes, coriander leaves, chopped chilli and pumpkin seeds.
Tagged in: Cauliflower, chilli, Coconut Milk, dinner, Garlic, Ginger, Indian, Lime, Lunch, pumpkin, Red Lentils, Vegan