Roast Pumpkin & Lentil Korma Curry
/Recipe By Courtney Roulston
Ingredients
Method
Pre-heat the oven to 180 degrees (C). Cut the pumpkin into 4 chunky quarters lengthways and scrape out the seeds and set aside.
Heat the oil in a large non-stick frying pan over a medium heat. Add the onion and cook with a pinch of salt for 5 minutes, or until golden. Add in the korma paste and cook for 1 - 2 minutes, or until fragrant. Pour in 200 ml of the coconut cream and vegetable stock then bring up to a simmer. Sprinkle in the lentils and nestle the pumpkin wedges into the pan.
Place the pan into the oven and roast for 30 - 40 minutes, or until the pumpkin is tender and cooked through.
Remove from the oven and spoon over the remaining coconut cream and mango chutney. Scatter over the crushed papadums and coriander sprigs before serving.
*Optional: serve with steamed basmati rice.