Shannon's Pumpkin Lentil and Herb Curry |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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My friend Shannon shared this with me when I expressed an interest in adding more legumes and vegetables to my life. Easy, versatile and incredibly delicious. Hope you like it as much as we did. It will be made often in our kitchen; oh and it's even better the next day for lunch. Ingredients:
1 onion, diced |
1/2 teaspoon dried thyme |
1 teaspoon ground coriander |
1 teaspoon curry powder |
300 g pumpkin, diced |
2 potatoes, scrubbed and diced |
3 tomatoes, peeled and chopped (canned works too) |
1 teaspoon tomato paste |
1/2 cup red lentil, rinsed and drained |
1/2 cup frozen peas |
Directions:
1. Saute onion in a little oil until translucent.
2. Add thyme, coriander and curry powder, cook until fragrant, about 1 minute.
3. Add pumpkin, potatoes, tomatoes, tomato paste and lentils.
4. Stir well then add water to just cover.
5. Bring to the boil, then simmer for 15mins or until vegetables and lentils are tender.
6. Stir occaisonally, add water if needed.
7. Add peas and simmer for another 5mins.
8. Serve alone or with rice.
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