Pumpkin and lentil curry
Squash and red lentils cook down together into a thick, sweet curry with ginger and coconut. Spinach goes in last. A good one for a cold evening, and any extra freezes well.
- Time
- 40 min
- Serves
- 2
- Kind
- Curry
- Also
- Gluten-free
Made without gluten ingredients. If you avoid gluten strictly, check the labels on: curry powder.
Method
- Peel and deseed the squash and cut it into 2 cm cubes. Chop the onion finely, peel and grate the ginger, and rinse the red lentils in a sieve.
- Warm the olive oil in a large pot over a medium heat. Add the onion and a pinch of salt and cook for about 6 minutes until soft, then stir in the ginger and curry powder for 1 minute.
- Add the squash, lentils, coconut milk and 400 ml of water. Bring to the boil, then simmer for 25 minutes, stirring often so the lentils do not catch, until the squash is tender and the lentils have broken down.
- In the meantime, rinse the rice in a sieve and tip it into a small lidded pan with 300 ml of cold water and a pinch of salt. Bring to the boil, cover and cook on the lowest heat for 12 minutes, then switch off the heat and leave it covered.
- Stir the spinach into the pot until it wilts, about 2 minutes. Season well with salt and pepper.
- Fluff the rice with a fork and spoon the squash and lentils over it.
Tip Butternut squash is the easiest to peel. If the skin is tough, microwave the whole squash for a couple of minutes first.
Per portion
| Energy | 1091 kcal |
| Protein | 33 g |
| Carbohydrate | 135 g |
| of which sugars | 24 g |
| Fat | 44 g |
| of which saturates | 31 g |
| Fibre | 17 g |
| Salt | 0.32 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- squash600 g
- red lentils150 g
- onion1
- ginger20 g
- coconut milk1 tin
- rice150 g
- curry powder2 tsp
- spinach100 g
- olive oil1 tbsp
