Lentil and Pumpkin Curry Recipe
Lentil and Pumpkin Curry Recipe
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Serves 4
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30 Minutes Prep Time
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30 Minutes Cook
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257 Calories
This curry is full of flavour!
Ingredients
Classic Bangla Spice kit by BANG! Curry
300g-400g of pumpkin (or squash)
1 onion
4 cloves of garlic
2 inches of fresh ginger
2 x tomatoes
dried green or brown lentils, rinsed and drained (1 and a 1/2 cups)
chopped apples (2 cups)
Nutrition Facts
- Serving Size
- 1 serving (100g)
- Calories per serving
257
- Amount/Serving
- % Daily Value
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- Fat 1 g
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- Protein 16 g
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- Carbs 50 g
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- Sugar 10 g
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- Fiber 14 g
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- Sodium (milligrams) 483 mg
Tailored to Taste
Get the pumpkin out for this irresistibly tasty and veg-packed curry! The combination of lentil and pumpkin makes for a seriously heartwarming dish.
Directions
Step 1
Chop it!
Finely chop the onion and finely grate the garlic and ginger. Gently fry in a pan with a splash of oil. Keep on a low heat for approximately 4 minutes until the mixture turns translucent.
Top tip: if you find the mixture sticking to the pan, add a splash of water.
Step 2
Spice it!
In a bowl, combine BANG!'s spices with 50ml of water. Blend into a smooth, thick paste. Pour the paste into the pan and continue on a low heat for approximately 4 minutes. This will magically turn into your curry sauce! For an even richer sauce, add 2 diced tomatoes or half a can of tinned tomatoes.
Top tip: look out for oils emerging from the same, then move onto step 3.
Step 3
Make it yours!
Add the lentils and stir for a few minutes, and then add the pumpkin and the water. Increase the heat to high and bring to a boil. Reduce the heat to low, add the apples, cover, and simmer until the lentils are tender and the water is absorbed.
Serve with fluffy basmati rice and enjoy!
