Roast Pumpkin & Lentil Korma Curry

Roast Pumpkin & Lentil Korma Curry

Recipe By Courtney Roulston

Ingredients

  • 1 medium-sized butternut pumpkin

  • 2 tbsp extra virgin olive oil

  • 1 brown onion, sliced

  • 3 tbsp Patak's korma paste

  • 300 ml coconut cream

  • 200 ml vegetable stock

  • 400 g can lentils, drained

  • 2 tbsp Patak's mango chutney

  • 4 Patak's mini pappadums, crushed

  • ⅓ cup coriander sprigs

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.