Pumpkin, zucchini and lentil curry
7
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
This nourishing and aromatic curry has just the right amount of zing to spice up any meal
Ingredients
Plain or natural yoghurt, low-fat, no added sugar
⅓ cup(s), (80g)
Lentils, canned, rinsed, drained
1 400g can, (1 x 400g can)
Olive oil
1 tbs
Red onion
1 medium, thinly sliced
Indian curry paste
1½ tbs
Butternut pumpkin
750 g, cut into 2 cm pieces
Canned diced tomatoes
100 g
Vegetable stock
1 cup(s), (250ml)
Zucchini
1 large, thickly sliced
Fresh coriander
2 tbs, coarsely chopped
Cooked brown rice
2 cup(s), (340g)
Instructions
1
Heat oil in a large saucepan over medium heat. Add sliced onion and cook, stirring, for 5 minutes or until softened. Add curry paste and cook, stirring, for 1 minute or until fragrant.
2
Add pumpkin, tomatoes, stock and lentils to pan and bring to the boil. Reduce heat to low and simmer, partially covered, for 15 minutes. Add zucchini and cook for 2–3 minutes. Season with salt and freshly ground black pepper, stir in coriander, then serve with rice and a dollop of yoghurt.
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