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pumpkin, lentil korma curry

pumpkin, lentil korma curry  Ingredients  1 onion, diced 800g  pumpkin, peeled and cut into small pieces. ⅓ cup (100g) korma curry paste. ½ cup (125ml) hot water. 1 cup coconut cream 400g can lentils, drained and rinsed.  mint & cilantro leaves 1tbsp flaked almonds 2tbsp  tomato puree Heat oil in a  large pot over  medium-high  heat. Add the onion, garlic and curry paste and cook about 1 minute, until the curry paste is fully incorporated. Stir in the broth, coconut cream, pumpkin, tomato paste, and lentils. Cover and cook on medium-low heat about 15 minutes, until the lentils are cooked but not too soft. Stir occasionally. Taste and add salt and pepper to taste. Garnish with mint & cilantro leaves. serve with roti or naan :)   Homemade korma curry paste (from scratch) 1 tbsp cumin seeds 2 tbsp coriander seeds 1/2 tsp black peppercorn 2 tbsp dessicated coconut 1 tsp   cardamom pods, seeds only 2 tbsp vegetable oil 4   cloves garlic, peeled 1'' fresh ginger, peeled 2 tbs

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