Pumpkin, lentil and mushroom curry

Pumpkin, lentil and mushroom curry
  • Yield: 1
  • Serving: 4
  • Prep time: 10 m
  • Cook time: 25 m
  • Ready in: 45 m
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Spice up chilly evenings with this heartyvegetarian curry.

Pumpkin, lentil and mushroom curry
Pumpkin, lentil and mushroom curry 1

Spice up chilly evenings with this hearty, vegetarian curry.

Ingredients

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Step by step method

  • Step 1

    Heat oil in a large pan over medium heat. Add onion and cook for 3-4 minutes until softened. Add the garlic, ginger, kaffir lime and curry and tomato pastes, and cook for 1-2 minutes until fragrant. Add mushrooms and tomato wedges, and cook, stirring, for 2-3 minutes, then add the lentils and coconut milk.

  • Step 2

    Rinse out coconut milk can with 1/2 cup (125ml) water and add to pan. Increase heat to medium-high and bring to a simmer. Season and cook for 5-6 minutes until the flavours have infused.

  • Step 3

    Add the pumpkin and cook for 10 minutes or until just tender. Stir through the spinach and cook for a further 1 minute or until wilted. Serve curry with steamed rice and sprinkled with coriander and chilli.

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