With the cooler weather and the nights slowly starting to draw in, I'm already starting to crave delicious, Autumnal foods. You know, satisfyingly filling comfort foods.
Every year - and always in October - I get a real urge to create as many foods as possible with pumpkin. Pumpkin pancakes, pumpkin porridge, pumpkin pie...and, now, this easy Pumpkin and Lentil Curry.
Delicious, healthy (and vegan and Paleo) and ridiculously quick to whip up, this is a sure-fire winner. It's even incredibly cheap to make! What's not to love?
What are your favourite pumpkin recipes?
Two shallots or one onion, diced
Two red peppers, deseeded and chopped
Two carrots, chopped
2 cloves garlic, minced
1.5 cups pumpkin puree
1 can coconut milk
1 cup water
1 tbsp ginger paste (or 1 inch freshly-grated ginger)
3 tsp ground coriander
1 tsp cumin
1.5 tsp cinnamon
1.5 tsp tamari
1/2 - 1 tsp chilli powder
Pinch crushed chilli flakes
1.5 tbsp coconut sugar
Juice one lime
100g red lentils
One large sweet potato, chopped
Handful fresh coriander, to serve
1) Melt one tablespoon of Lucy Bee Coconut oil in a frying pan and then gently fry the shallots, pepper, carrots and garlic until tender (around 5 minutes). Tip in the coconut milk, pumpkin puree, water, spices and coconut sugar, then stir through and season to taste.
2) Stir in the chopped sweet potato and lentils, ensuring they're coated and covered, then bring to a simmer and reduce the heat, cooking until the lentils are cooked (around 15 minutes). Squeeze in the lime juice, stir, then scatter over the chopped coriander and dish up with boiled rice or quinoa.