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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