Pumpkin, Lentil and Spinach Dahl
An extremely nutritious, tasty curry, rich in antioxidants and vitamins.
Serves
4
Featuring
Shemin’s Indian Curry Paste
Ingredients
1 tbsp rapeseed or sunflower oil
1 large onion, finely chopped
500g pumpkin or squash, cut into 2cm chunks
100g Shemin’s Indian Curry Paste
150g tomatoes, chopped
225g red lentils
1 litre vegetable or chicken stock
120g baby spinach leaves
Juice of ½ lemon
To serve, rice or Naan breads
All ingredients are available to purchase in our Farm Shop
Method
- Heat half the oil in a heavy-bottomed pan and fry the onion until golden brown.
- Meanwhile, heat the rest of the oil in a frying pan and sauté the pumpkin pieces until they are golden all over.
- Mix the Curry Paste with 2 tbsps of water, then add to the pan along with your onion, cooking for a couple of minutes. Add the tomatoes and cook gently for a further 4-5 minutes.
- Add the lentils and pumpkin to the onion mixture and pour in the stock.
- Bring to the boil, then turn down the heat and cook for 20 minutes, until the lentils have collapsed and the pumpkin is tender. The mixture should be quite thick.
- Stir in the baby spinach and cook until wilted, around 2 minutes. Add lemon juice and season with salt and pepper, to your taste.
Recipe courtesy of Shemins.
