Cozy up with this comforting pumpkin and red lentil curry. Bursting with vibrant flavours and packed with plant-based protein, this dish is the perfect autumnal treat. The creamy pumpkin pairs beautifully with the earthy lentils, creating a hearty and satisfying meal that's sure to warm you from the inside out.
Ingredients
- 3 tbsp olive oil
- 300 g plant-based mince
- 1 onion
- Salt and pepper
- 2 cloves of garlic
- 1 red chili
- 1 tsp of each turmeric, curry and oregano
- 1/2 tsp of each garlic and cumin
- 300 g pumpkin
- 1 tsp tomato paste
- 150 g red lentils
- 550 ml veggie stock
Serve with
- Basmati rice
- Plant-based yogurt
- Sliced red chilis and spring onions
Instructions
- In a wide pan (or wok) that has a lid, add the oil, crumble the mince and sauté for 4-5 minutes on a medium heat, stirring occasionally.
- Then add the chopped onions and sauté for 3-4 minutes.
- Add the minced garlic, sliced chili and spices and sauté for a couple of minutes, before you add the pumpkin.
- Sauté the pumpkin for 3-4 minutes, then add the tomato paste, stir through and cook for a minute or two.
- Then add the washed and rinsed red lentils, along with the veggie stock, lower the heat, cover and cook for 20-25 minutes, stirring occasionally.
- Check that the pumpkin is cooked, and adjust the seasoning to your preference.
- Serve with rice and plant-based yogurt.