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Ingredients
- 1kg jap pumpkin, washed and cut into 4 wedges
- 200ml olive oil, plus a little for drizzling
- Salt and pepper
- 2 medium brown onions, finely diced
- 4 garlic cloves, sliced
- 3 tbsp grated ginger
- 1 tsp fenugreek
- 1 tsp ground turmeric
- 2 tsp garam masala
- 2 tsp black mustard seeds
- 3 bay leaves
- 20 curry leaves
- 200g red lentils
- 800g whole peeled tomatoes
- 400ml veggie stock or water
- 200ml coconut cream
Method
Pre-heat oven to 200C. Place pumpkin on a roasting tray, drizzle with a little olive oil, season and bake for 25 minutes or until golden and cooked. Remove and keep warm.
Heat remaining oil and fry seasoned onion, garlic, ginger, spices, bay and curry leaves until golden and fragrant, about 15 minutes.
Add lentils, tomatoes and stock and simmer until lentils are soft. Add coconut cream and check seasoning. Pour curry over pumpkin wedges and serve with rice.
