Pumpkin Spinach Curry

Pumpkin Spinach Curry
2 Portions
Recipe adapted from: Marissa Moore
 

Ingredients

2 tbsp olive oil or sesame oil
1 small sweet onion, diced
2 large cloves garlic, minced
2 tbsp red curry paste
2 cups vegetable broth
1 can full fat coconut milk
1 cup pureed pumpkin
2 tbsp tomato paste, or 1 small tomato, chopped
1 cup red lentils (dry)
Salt and pepper to taste
2 cups spinach
½ cup toasted salted cashews (optional)
Fresh cilantro (optional)


 

Preparation

Heat oil in a deep skillet or large pot over a medium high heat. Add onion and cook 2 minutes, until it starts to turn golden. Stir in garlic and curry paste and cook for 1 minute. 

Stir in the broth, coconut milk, pumpkin, tomato paste, and lentils. Cover and cook on medium-low heat about 15 minutes, until the lentils are cooked but not too soft. Stir occasionally. Taste and add salt and pepper to taste.

During the last 3-5 minutes of cooking, add 2 cups of baby spinach – allowing it to wilt into the curry.

Serve over rice, quinoa, cauliflower or your favourite base.

Add chopped roasted cashews and cilantro to the top for colour, flavour, and crunch.

Enjoy!

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