Indian-spiced Pumpkin & Lentils with Black Rice
Pictured page 143
Prep: 10 minutes | Cook: 20 minutes
This rich curry, layered with fragrant spices, is a great foil for sweet pumpkin (or kūmara). Any leftovers can be pureed with extra stock to make a glorious soup.
2 tbsp sunflower or coconut oil
1 large onion, finely chopped
4 cloves garlic, crushed
1 tbsp finely grated fresh ginger
1 tbsp garam masala
1 tsp ground cumin
2 tsp ground coriander
2 tsp ground turmeric
¼ tsp chilli powder
400g can crushed tomatoes
2 tbsp tomato paste
1 cup liquid vegetable stock
700g pumpkin, peeled, cut into large chunks
400g can cooked brown lentils
½ cup cream or coconut cream
TO SERVE
½ cup yoghurt or coconut yoghurt
Torn fresh coriander leaves
Cooked black rice
Heat the oil in a large, heavy-based pot set over a medium heat. Add the onion and a little salt and cook for 5 minutes, stirring often, until soft. Stir in the garlic, ginger and all the dry spices and cook for 1 minute more.
Add the tomatoes and paste then stir in the stock and pumpkin. Bring just to the boil then turn down the heat and simmer for 10 minutes or until the pumpkin is tender. Add the lentils and cream and simmer gently for 5 minutes more to heat through. Adjust the seasoning to taste with salt and pepper.
Serve in bowls topped with a dollop of yoghurt and scattering of coriander. Serve rice on the side. Serves 4
FOOD / GATHERINGS
en-nz
2022-08-01T07:00:00.0000000Z
2022-08-01T07:00:00.0000000Z
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