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Pumpkin, zucchini and lentil curry

Pumpkin, zucchini and lentil curry

7
Points®
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
4
Difficulty
Moderate
This nourishing and aromatic curry has just the right amount of zing to spice up any meal

Ingredients

Plain or natural yoghurt, low-fat, no added sugar

⅓ cup(s), (80g)

Lentils, canned, rinsed, drained

1 400g can, (1 x 400g can)

Olive oil

1 tbs

Red onion

1 medium, thinly sliced

Indian curry paste

1½ tbs

Butternut pumpkin

750 g, cut into 2 cm pieces

Canned diced tomatoes

100 g

Vegetable stock

1 cup(s), (250ml)

Zucchini

1 large, thickly sliced

Fresh coriander

2 tbs, coarsely chopped

Cooked brown rice

2 cup(s), (340g)

Instructions

  1. Heat oil in a large saucepan over medium heat. Add sliced onion and cook, stirring, for 5 minutes or until softened. Add curry paste and cook, stirring, for 1 minute or until fragrant.
  2. Add pumpkin, tomatoes, stock and lentils to pan and bring to the boil. Reduce heat to low and simmer, partially covered, for 15 minutes. Add zucchini and cook for 2–3 minutes. Season with salt and freshly ground black pepper, stir in coriander, then serve with rice and a dollop of yoghurt.

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