Ingredients
The following ingredients have 4 Servings
- 1 small culinary pumpkin
- 1½ tsp olive oil (to brush)
- salt and pepper (to season)
- 1 vegetable stock cube (gluten free)
- 500 ml boiling water
- 2 tbsp olive oil
- 1 large onion (peeled and chopped)
- 2 large cloves garlic (crushed)
- 100 g closed cup or button mushrooms (halved/quartered dependent on size)
- 1 tsp ground cumin
- 1 tsp garam masala
- ½ tsp turmeric
- ⅓ tsp ground chilli (powder)
- 3 tbsp sun dried tomato paste (or standard tomato puree if unable to find sun dried tomato)
- 400 ml coconut milk (= 1 standard can)
- 200 g pumpkin puree
- 200 g red split lentils
- salt and pepper (season to taste)
- 90 g baby spinach ((about 2 large handfuls))
- 250 g roasted pumpkin (cut into rough chunks)
- 1½ tbsp mixed toasted pumpkin seeds and pine nuts (to sprinkle on top)
- 3 tbsp rough chopped fresh coriander
