Root your health

Coconut Lentil and Pumpkin Curry

1 cup Dried split red lentils soak in 1 cup water

for 15min

1 can Organic Coconut milk

1 Can Organic chopped tomatoes 400g

1 ½ cups of Diced pumpkin

1 Red onion finely chopped

1 tsp Garam Masala

1 tsp Cayenne pepper or 1 fresh red chilli sliced

1 tsp Turmeric

1 tsp Cumin seeds

1 cup Vegetable stock

1 clove garlic chopped/ 1 tsp garlic spice

1 tbsp grated fresh ginger/1 tsp ground ginger

2 tbsp Olive oil

Flatbread of choice (Gluten-free flatbread Strange Grains)

1 cup chopped Spinach

Juice and zest of 1 lemon

Soak lentils in water before cooking for up to 15 min.
Heat a large pot over medium heat and add 2 tbsp of olive and sauté onions until translucent.
Add garlic, ginger, cumin seeds and chilli (optional) and fry for 2 min.
Add lemon juice and diced pumpkin to the pan with remaining spices (garam masala, turmeric, cayenne pepper) and cook for another 2 min.
Add previously soaked lentils with stock, can of chopped tomatoes, and coconut milk stirs until well combined.
Reduce heat and place lid on the pot and cook until pumpkin goes soft ± 20-25 min.
Add chopped spinach and stir through, garnish with chopped coriander and olive oil and season with salt and pepper.
Serve with my gluten-free naan bread or brown rice and quinoa.

It can be served with quinoa and brown rice as an alternative to flatbread, or visit the website for my gluten-free naan bread recipe.