Roasted Pumpkin and Lentil Korma Curry
Ingredients
- 1 red onion
- 500g combination of pumpkin, sweet potato, and/or butternut squash
- 1/3 cup korma curry paste
- 1/2 cup hot water
- 400g can coconut cream
- 400g can lentils
- 1/4 cup flaked almonds, toasted
- 1/4 cup mint leaves
- 1/2 cup coriander leaves
- 2 cups cooked farro or brown rice
Korma curry paste
- 2 cloves garlic
- 5 cm piece of ginger
- 1/2 teaspoon cayenne pepper
- 1 teaspoon garam masala
- 2 tablespoons almond oil
- 1 tablespoon tomato puree
- 2 fresh green chillies
- 3 tablespoons desiccated coconut
- 2 tablespoons ground almonds
- a bunch fresh coriander
- 2 teaspoons cumin seeds
- 1 teaspoon coriander seeds
- 1/2 teaspoon sea salt
Preparation
Preheat oven to 240°C
Place the onion, pumpkin and curry paste in a Dutch oven and toss to coat
Pour in the water, cover with the lid and cook for 10 to 15 minutes
In the meantime, cook the farro or brown rice
Remove the lid, add the coconut cream and lentils, gently mix and cook uncovered for a further 10 minutes
Serve with cooked farro and top the curry with the almonds, mint and coriander
Making korma paste
Peel the garlic and ginger
Put a frying pan on medium to high heat and add the cumin and coriander seeds to the dry pan
Lightly toast the spices for a few minutes until golden brown, then remove the pan from the heat
Add the toasted spices to a pestle and mortar and grind until fine
Place the toasted and ground spices in a food processor with the garlic, ginger, cayenne pepper, garam masala, almond oil, tomato puree, green chillies, desiccated coconut, ground almonds, fresh coriander and sea salt, and process until smooth
Tips
Make double the paste and curry as it keeps and freezes well for quick meals later
