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
