Adapted from http://www.taste.com.au/recipes/22387/pumpkin+cauliflower+and+lentil+cur…
Ingredients
Olive oil spray
1 bunch shallots, finely chopped
3 tbs mild curry paste
12 fresh curry leaves (see note)
1 tbs finely grated ginger
400g diced tomatoes
1 1/2 cups (375ml) water or vegetable stock
1/2 cup (105g) brown lentils, rinsed
1/2 cup (115g) red lentils, rinsed
600g butternut pumpkin, seeded, peeled, cut into 3cm pieces
1/2 (about 600g) cauliflower, cut into florets
1 cup (150g) frozen peas
1/4 cup (60ml) light coconut cream
Coriander leaves, to serve
Method
Step 1
Spray oil in a large saucepan over medium heat. Add shallots, curry paste, curry leaves and ginger and cook, stirring, for 1 minute or until aromatic. Add tomatoes and water and bring to a simmer.
Step 2
Add combined lentils and cook, stirring occasionally, for 15 minutes or until lentils are almost tender. Add the pumpkin and cauliflower and cook, stirring occasionally, for a further 10 minutes or until pumpkin is tender. Add peas and cream and stir to combine. Remove from heat. Taste and season with salt and pepper.
Step 3
Spoon curry among serving bowls and sprinkle with coriander.