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 tbsp  tomato puree
• 1 green chillies, washed and topped
• 2 tbsp  almonds 
• 2 tbsp coriander seeds
• 1 tbsp garam masala
• 1 tsp ground turmeric

1. Place cumin seeds & coriander seeds in a frying pan over low heat. Roast, stirring constantly, for 2 minutes or until slightly browned. Remove from heat. Leave to cool completely.
2. Transfer to a food processor. Add turmeric powder, garam masala, garlic, ginger, tomato paste, desiccated coconut, almonds, oil and coriander (cilantro) leaves. Grind to a smooth paste.