Pumpkin Curry

An interesting combination that I never thought of before!

I had recently gone frantic and bought a lot of pumpkins that I stored in the freezer, and so I needed to create a couple of recipes to use it up!

This one recipe was inspired by my endless love for curries! I had lentils, spinach and pumpkins as the main ingredients of this curry. At first, I was a bit spectacle about how it will taste but this actually was one of the best curries I had in a long while!

Not only was the curry delicious it was an easy one-pot meal that was cooked in under 30 min!

The spices in the curry include:

Curry powder
Tumeric
Coriander
Cumin
Paprika
Masala powder
Salt & pepper

Ingredients-

2 tbsp vegetable oil
4 minced garlic cloves
½ chopped onion
1/2 tsp each salt + pepper
1 tbsp masala
2 tbsp curry powder
2 tsp cumin
1 tsp coriander powder
1 tsp paprika
1/2 tsp turmeric
1 can coconut cream
1 cup vegetable broth
1 cup brown lentils
2 cups chopped up pumpkins
2 cups baby spinach
¼ cup cashews

Making the curry sauce:

Saute the onions and garlic
Add the spices and cook them with the onions and garlic.
The last step will allow the spices to bloom making the curry more flavour and fragrant
Add vegetable stock and let it simmer

Making the pumpkin curry:

After the curry base simmers for 10 min add the frozen chopped pumpkin and lentil.
Let them cook for 30 min before adding the spinach and roasted cashews.
Cover the pot and keep it on low heat for 20 min then add the coconut cream and some more vegetable stock if needed.
Garnish with fried onions and fresh parsley!
Serve it alone or with rice.