I don’t really have time to do a full post as I need to rush to get to work, but I wanted to share with you last nights wonderful meal.
Pumpkin, Swede and Red Lentil Curry 🙂
What you will need…
- 1/2 cup of cooked swede
- 1/2 cup of cooked pumpkin
- 1 onion
- 1 clove of garlic
- 1 inch of ginger grated
- 1/2 cup of lentils
- 1 can of tinned canellini beans
- 1/2 tsp of turmeric
- 1 tsp of cumin
- 1 tsp of hot madras powder
- 2 cardamom pods
- 1 tsp of mustard seeds
- 1/2 tsp of dried chilli flakes
- 2 tbsps of tomato puree
- 200 ml of vegetable stock
First fry off the onion in some canola oil until softened. Stir in the garlic and ginger and add the spices. Cook for a few minutes on a low heat and keep stirring in the spices so that they do not burn. Add the swede and the pumpkin and stir in the tomato puree. Next add the stock, red lentils and the cannelini beans. Allow the mixture to simmer for 15 minutes, until the lentils are cooked and the sauce has reduced. If the curry sauce has reduced but the lentils are not cooked, just add a little more stock.
Bon Appetite! 😀
Hmmmmmmm tummy warmer x x
I could eat red lentil anything all day! It’s been forever since I ate curry though! Thanks a lot, not I’m going to crave it all week! 🙂
Whitney
That looks yummy! I love lentils 🙂
This looks really good! How many servings does it make? Do all of your (dinner) recipes usually serve four or does it depend? Thanks for the answer in advance!
This looks like our kind of stew. We eat this type of wonder many times weekly. In fact, I feel insipired to start cooking one right now! Great to find you here, happy blogging. Lee (www.thebeachhousekitchen.wordpress.com)