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Nevrom Jepherson
Pumpkin curry with lentils, yoghurt and mint
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Ingredients
Directions
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Heat the oil and fry the onion for about 4 minutes.
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Add the curry paste and cook on a low setting for a few minutes.
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Add the pumpkin and stir fry for a few more minutes.
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Add the tomatoes and stock and stir well.
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Let the pumpkin cubes gently simmer for about 15 minutes until they are al dente.
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Stir in the lentils and warm for about 5 minutes.
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Spoon some yogurt and fresh mint on the curry and serve the rest separately.
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Tasty with flat bread and a cucumber salad.
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Nutrition
215Calories
Sodium0% DV0g
Fat15% DV10g
Protein20% DV10g
Carbs6% DV17g
Fiber0% DV0g
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