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Curried pumpkin and lentils

  • 0:15 Prep
  • 0:45 Cook
  • 6 Servings


  • 1 tablespoon vegetable oil
  • 2 brown onions, finely chopped
  • 3 garlic cloves, peeled, thinly sliced lengthways
  • 2 x 7cm cinnamon sticks
  • 3 large fresh green chillies, thickly sliced
  • 1 tablespoon black mustard seeds
  • 3 teaspoons ground cumin
  • 3 teaspoons ground turmeric
  • 500g butternut pumpkin, peeled, deseeded, cut into 4cm pieces
  • 305g (1 1/2 cups) dried brown lentils or green lentils
  • 1.25L (5 cups) Massel vegetable liquid stock
  • 3 celery stalks, including leaves, coarsely chopped
  • Salt & freshly ground black pepper
  • Steamed Basmati rice, to serve


  • 1
    Heat oil in a large saucepan over medium-low heat. Add onion and garlic and cook, stirring, for 10 minutes or until soft. Add the cinnamon, chilli, mustard seeds, cumin and turmeric and cook, stirring, for 1 minute or until aromatic.
  • 2
    Add pumpkin, lentils and stock to onion mixture. Increase heat to medium and bring to the boil. Reduce heat to medium-low and cook, covered, for 20 minutes. Add celery. Cook for 10 minutes or until lentils are tender. Season with salt and pepper.
  • 3
    Divide curry among serving bowls. Serve with steamed basmati rice.

Source: taste.com.au


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