Join
Brown Lentil and Pumpkin Curry with Steamed Rice

Brown Lentil and Pumpkin Curry with Steamed Rice 
  • 4 People
  • 55 min.
  • easy 
Looking for an easy vegan dish that really packs a flavour punch? Brown lentils, pumpkin, ginger, garlic and spices come together in this fragrant Cape-style curry to create a nutritious, comforting meal perfect for chilly nights. Serve on a bed of steamed rice with plenty of black pepper, a squeeze of lemon juice, and fresh coriander. 
Ingredients
  • 30 ml vegetable oil
  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 thumb-sized piece ginger, finely grated
  • 1 tomato, diced
  • 5 ml Robertsons Crushed Chillies
  • 5 ml Robertsons Turmeric
  • 15 ml Rajah Mild & Spicy Curry Powder
  • 500 g pumpkin cubes
  • 800 ml water
  • 50 g (1 sachet) Knorr Curry Vegetable Soup
  • 2 x 400 g tins brown lentils, drained and rinsed
  • 10 ml lemon juice
  • 2.5 ml Robertsons Black Pepper
  • fresh coriander, to garnish
  • 2 cups steamed rice, to serve
Cooking Method

  1. Heat the oil in a pot over a medium heat.

  2. Add the onions and sauté for five to seven minutes, or until soft.

  3. Add the garlic, ginger and tomato, and sauté for a further three to four minutes.

  4. Add the Robertsons Crushed Chillies, Robertsons Turmeric and Rajah Mild & Spicy Curry Powder.

  5. Sauté for about a minute, until fragrant.

  6. Turn down the heat and simmer with lid on for 30 to 40 minutes, until the pumpkin is just cooked.

  7. Stirring occasionally.

  8. Mix in the Knorr Curry Vegetable soup and lentils and cook for a further 10 minutes or until desired consistency is reached.

  9. Season to taste with lemon juice and Robertsons Black Pepper.

  10. Garnish with fresh coriander and serve with steamed rice.

  • Nut Free
  • Dairy Free
  • Gluten Free

Similar filters

Take a look at all our recipes

sign up
sign up