Pumpkin, kale and coconut curry
3
Points®
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
4
Difficulty
Easy
An incredibly simple one-pot vegan curry that gets its sweetness from butternut squash and coconut, heat from a trio of spices and heartiness from red lentils.
Ingredients
Olive oil
1 tsp
Brown onion
1 large, chopped
Leek
1 whole, halved, thinly sliced
Vegetable stock
3 cup(s), (750ml), (see tips)
Butternut pumpkin
450 g, peeled, diced
Curry powder
3 tsp
Ground cumin
½ tsp
Ground cayenne pepper
¼ tsp
Dry lentils
¾ cup(s), (150g)
Kale
3 cup(s), (420g), leaves, chopped
Light canned coconut milk
½ cup(s), (125 ml)