Pumpkin, Lentil and Spinach Dahl

An extremely nutritious, tasty curry, rich in antioxidants and vitamins.




Shemin’s Indian Curry Paste


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


  1. Heat half the oil in a heavy-bottomed pan and fry the onion until golden brown.
  2. Meanwhile, heat the rest of the oil in a frying pan and sauté the pumpkin pieces until they are golden all over.
  3. 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.
  4. Add the lentils and pumpkin to the onion mixture and pour in the stock.
  5. 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.
  6. 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.