Curried lentils and steamed pumpkin

Name: Curried lentils and steamed pumpkin
Prep time: 35 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8 portions
Ingredients: 3 heaped tsp cumin seeds; 4 heaped tsp coriander seeds; 1 ½ tsp salt; 30 g fresh coriander; 80 g unsalted butter; 300 g brown onions; 2 garlic cloves; ½ - ¾ tsp ground cayenne pepper; 1000 - 1200 g butternut pumpkin; 300 g dried lentils; 1000 g water; 250 - 300 g preserved roasted red capsicums

3.5 (16 ratings)

Difficulty easy

Preparation time 35 min

Total time 1h 15 min

Serving size 8 portions

Ingredients

3 heaped tsp cumin seeds (10 g)
4 heaped tsp coriander seeds (10 g)
1 ½ tsp salt
30 g fresh coriander, plus extra to garnish
50 g fresh coconut flesh, cut into pieces (2-3 cm) (optional)
or 3 heaped tbsp grated coconut (15 g) (optional)
80 g unsalted butter, cut into pieces
300 g brown onions, cut into pieces
2 garlic cloves
½ - ¾ tsp ground cayenne pepper
or 1 - 2 fresh green chillies (6-8 cm long), deseeded, if preferred
1000 - 1200 g butternut pumpkin, deseeded, cut into 8 pieces with skin on
300 g dried lentils (green or brown)
1000 g water
250 - 300 g preserved roasted red capsicums, cut into pieces (1-2 cm)
130 g crème fraîche (optional)

Nutrition: per 1 portion
Calories: 1504 kJ / 358 kcal
Protein: 13 g
Carbohydrates: 33 g
Fat: 17 g
Fibre: 10.3 g