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Pumpkin, kale & coconut curry

Pumpkin, kale and coconut curry

3
Points®
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
4
Difficulty
Easy
An incredibly simple one-pot vegan curry that gets its sweetness from butternut squash and coconut, heat from a trio of spices and heartiness from red lentils.

Ingredients

Olive oil

1 tsp

Brown onion

1 large, chopped

Leek

1 whole, halved, thinly sliced

Vegetable stock

3 cup(s), (750ml), (see tips)

Butternut pumpkin

450 g, peeled, diced

Curry powder

3 tsp

Ground cumin

½ tsp

Ground cayenne pepper

¼ tsp

Dry lentils

¾ cup(s), (150g)

Kale

3 cup(s), (420g), leaves, chopped

Light canned coconut milk

½ cup(s), (125 ml)

Instructions

  1. Heat oil in a large heavy-based saucepan over medium-high heat. Cook onion and leek, stirring, for 3 minutes or until softened. Add stock, pumpkin, curry powder, cumin, cayenne pepper and a pinch of salt and bring to the boil. Reduce heat and simmer, uncovered, for 10 minutes or until pumpkin is tender.
  2. Add lentils and kale and cook for 10-12 minutes or until lentils are tender. Add coconut milk and cook for 1-2 minutes or until heated through. Serve.

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