Pumpkin, kale and coconut curry
1 large, chopped
1 whole, halved, thinly sliced
3 cup(s), (750ml), (see tips)
450 g, peeled, diced
Ground cayenne pepper
¾ cup(s), (150g)
3 cup(s), (420g), leaves, chopped
Light canned coconut milk
½ cup(s), (125 ml)
- 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.
- 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.