Pumpkin and Lentil Korma Curry
Ingredients
- 1 red onion, cut into thin wedges
- 500g combination of pumpkin, sweet potato, and/or butternut, peeled and cut into small pieces
- 1/3 cup korma curry paste (store bought or recipe below)
- 1/2 cup hot water
- 400g can coconut cream
- 400g can lentils, drained and rinsed
- 1/4 cup flaked almonds, toasted
- 1/2 cup mint leaves
- 1/2 cup coriander leaves
- 2 cups cooked farro to serve
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
- 15g bunch fresh coriander
- 2 teaspoons cumin seeds
- 1 teaspoon coriander seeds
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
Remove the lid, add the coconut cream and lentils and cook open for a further 10 minutes
Serve with cooked farro and top the curry with the almonds, mint and coriander
Paste making
Peel the garlic and ginger
Put a frying pan on a medium to high heat and add the spices for toasting to the dry pan
Lightly toast 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 rest of the ingredients and 1/2 a teaspoon of sea salt until you have a smooth paste
