Monday, July 11, 2011

Pumpkin and Lentil Curry

It has been darn near freezing here lately (disclaimer: hyperbole. But it has been colder than usual). I've been eating things other than curries, despite what my blog might suggest, but I've been in one of those wintery ruts where I only cook staples like risotto and soup. I think it has something to do with the fact that all of my beloved food blogs are celebrating summer and fresh berries and salads and I just can't relate to that right now! Which is probably why I jumped at this recipe for pumpkin and lentil curry. Something warm and hearty to cook? Why, sure!

That, and I'd also bought another whole pumpkin for 99c/kilo about three days prior to discovering this recipe, so finding ingredients wasn't exactly an issue.

Much like the risotto, this curry is difficult to photograph well, but don't let that put you off! It tastes great, although I'd probably add some other vegetables to it next time for variety and colour. From memory, I used about 500g of pumpkin to make 400ml of pumpkin puree, but I could be incredibly mistaken. I've tried googling to verify if thats a plausible ratio but everyone just says to roast a whole pumpkin and then puree it with no measurements whatsoever.

I also added sultanas and shredded coconut to the top of my curry, something I learnt from Levi's family. I think it added some needed texture to the curry, without it, it probably would have been too bland.



PUMPKIN AND LENTIL CURRY
Serves 4
Total time commitment: 1 hour (20 minutes prep, 40 minutes cooking)
Adapted from Eat Me, Delicious
Cost: 0.98 per serve (0.80 per serve with 99c/kilo pumpkin)

185g red lentils
1 1/2 cups water
1 onion, diced
Ground ginger
270ml coconut milk
500g pumpkin, pureed
Curry powder
Cayenne pepper
Olive oil

1. Heat olive oil in a pan and fry onion until translucent. Add a couple of shakes of ginger (to taste) and fry a further 30 seconds.

2. Add lentils, water, coconut milk and pumpkin, and curry powder and cayenne pepper to taste. Cook over a medium-low heat until the lentils are cooked through (about 40 minutes). If the curry starts to dry out while cooking, add a little water or coconut milk and continue cooking.

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