Pumpkin, Carrot and Lentil Curry

 

You will need:

 

1 cup dried lentils (green, brown or black), rinsed

3 cups tamarind water* or vegetable stock

1 tablespoon vegetable oil

1 onion, peeled and finely chopped

3 tablespoons korma curry paste

1 tablespoon tomato paste

2 medium carrots, peeled and cubed

1kg pumpkin, peeled, deseeded and cut into 2cm cubes

300g silverbeet or spinach, finely sliced

 


 

Cook lentils in Tamarind water or stock until tender, about 15-30 minutes depending on type. (In a pressure cooker: Cook at High pressure for 8-12 minutes), drain and set aside, reserving the liquid.

 

Heat oil in the pressure cooker or a large saucepan. Add onion and cook for 3 minutes before adding the curry paste and tomato paste. Cook for a further 3 minutes before adding the carrot, pumpkin and 1 cup reserved water, cover and simmer together for 15 minutes or pressure cook on high pressure for 5 minutes. Check vegetables are tender before adding in the lentils and silverbeet. Season with salt and cook for a further few minutes until lentils are heated through and silverbeet has wilted.

 

Serve on rice and garnish with fresh coriander if wished.

 

*Tamarind water can be made by soaking 1 tablespoon tamarind pulp in 1 cup boiling water for 30 minutes. Drain, reserving liquid, push pulp through a sieve. Discard fibrous pulp left in sieve. Make up to 3 cups with water to make tamarind water.

 

Serves 6 

 

For more recipes by Lisa Loveday buy her book here