Lentil Korma Curry with Tray Roasted Pumpkin

Owing to their beautiful orange colour, pumpkins are a great source of beta carotene, which when converted to vitamin A in the body is needed for healthy vision. Pumpkins are also a great source of vitamin C, which supports the body’s immune system. 

This recipe is also made healthier by swapping cream for Greek yoghurt, which helps to lighten up the kilojoules without compromising on the creamy, comfort food flavour. 

Recipe by Georgia Houston from GH Nutrition

Preparation time: 10 minutes

Cooking time: 50 minutes

Serves 4

Ingredients

1 red onion, peeled and cut into thin wedges

800g Japanese pumpkin, peeled and cut into small cubes

1/3 cup korma curry paste

1/2 cup hot water

400g can lentils, drained and rinsed

1/2 cup plain or Greek yoghurt, plus extra to serve

1/4 cup flaked almonds, toasted

1/2 cup mint leaves, roughly chopped

1/2 cup coriander leaves, roughly chopped

Steamed jasmine rice, to serve

Method

Cook rice as per packet instructions.

Preheat oven to 240C. Place the onion, pumpkin and curry paste in a roasting tray and toss to coat. Pour in the water and cover tightly with foil. Cook for 10 minutes.

Remove the foil, add the yoghurt and lentils and cook for a further 40 minutes.

Top the curry with the almonds, mint and coriander.

Serve with rice and yoghurt.

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