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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is adapted from a Womens Weekly recipe. Good vegetarian recipe served with some rice. Ingredients:
1 tablespoon vegetable oil |
50 g red lentils |
1 teaspoon black mustard seeds |
6 dried curry leaves |
2 garlic cloves, crushed |
2 teaspoons ground coriander |
1 teaspoon ground cumin |
1/2 teaspoon ground turmeric |
4 spring onions, chopped |
600 g peeled and chopped butternut pumpkin |
500 ml water |
15 g shredded coconut |
Directions:
1. Heat ghee in pan and add lentils, seeds and curry leaves and cook stirring until lentils are browned and seeds pop.
2. Add garlic, spices and spring onions, cook stirring until spices become nice and fragrant.
3. Add pumpkin and water and simmer covered 10 minutes.
4. Add coconut milk, cook uncovered for about 5 minutes and the pumpkin is tender.
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