Name: Slow-cooker Pumpkin, Lentil And Coconut Curry
Prep time: 10 min
Cook time: 480 min
Total time: 490 min
Yield: 6
Ingredients: For The Curry:; 1 cup (200g) dried red lentils, rinsed; ½ cup (100g) dried yellow split peas, rinsed; 1 onion, diced; ½ bunch coriander, stems finely sliced; leaves picked; 2 teaspoon ginger paste, finely grated from a 3cm piece; 1kg pumpkin, such as Jarrahdale or butternut, peeled and cut into 4-5cm pieces; 2 teaspoons ground turmeric; 2 teaspoons garlic powder; 2 teaspoons garam masala; 1 teaspoon chilli powder; 6 dried or fresh curry leaves; 1 heaped tablespoon tamarind paste; 400ml coconut cream; For The Tadka:; 2 tablespoon ghee or olive oil; 2 garlic cloves, thinly sliced; 1 teaspoon brown mustard seeds; 1-2 stems fresh curry leaves, optional; 2 large tomatoes, diced; To Serve:; Warmed flatbreads

Ingredients

1 cup (200g) dried red lentils, rinsed

½ cup (100g) dried yellow split peas, rinsed

1 onion, diced

½ bunch coriander, stems finely sliced; leaves picked

2 teaspoon ginger paste, finely grated from a 3cm piece

1kg pumpkin, such as Jarrahdale or butternut, peeled and cut into 4-5cm pieces

2 teaspoons ground turmeric

2 teaspoons garlic powder

2 teaspoons garam masala

1 teaspoon chilli powder

6 dried or fresh curry leaves

1 heaped tablespoon tamarind paste

400ml coconut cream

2 tablespoon ghee or olive oil

2 garlic cloves, thinly sliced

1 teaspoon brown mustard seeds

1-2 stems fresh curry leaves, optional

2 large tomatoes, diced

Warmed flatbreads

Slow-cooker Pumpkin, Lentil And Coconut Curry

Ingredients

For The Curry

For The Tadka

To Serve

Steps

Nutrition Facts

Comments

Slow-cooker Pumpkin, Lentil And Coconut Curry

Ingredients

For The Curry

For The Tadka

To Serve

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts