Pumpkin is the one vegetable that will devoured by my whole family. The little ones used to adore it as a puree, I love it roasted and tossed through salads and hubby loves it blended up and added to his dahl.
So I thought why not combine two of my favourite things, quick and yummy cooking, to make a stella veggie pumpkin curry dish. All you need is a knife, a chopping board and a baking dish. Chop, mix and bake. It will be ready before you know it.
3-Step Asian Pumpkin Curry
This delicious pumpkin curry is a one dish wonder.
By Stacey Clare
Olive oil: 2 tablespoons
Brown onion: 1
Store-bought korma curry paste: 100g
Boiling water or stock: ½ cup
Coconut cream: ½ cup
Brown lentils: 400g can
Flaked almonds: 30g
Snow peas: 50g
Step 1: Preheat your oven to 200ºC and pop a deep-dish roasting tray on the bench. Finely chop the onion, cube the pumpkin and put it in the tray with a generous pour of olive oil and the curry paste.
Step 2: Then stir through the hot water and cover with a piece of foil so the pumpkin steams, about 20 minutes.
Step 3: Now stir through the coconut cream and lentils and pop back in to the oven, uncovered for 10 minutes or until the pumpkin is nice and brown. Top with almonds, snow pease and serve straight from the dish.