Organic Pumpkin & Lentil Curry with Cucumber Mint Salad

In a medium pot, bring 1¹⁄₂ cups water to a boil. Stir in the basmati rice. Cover and reduce the heat to low. Simmer for 15 minutes until all the water is absorbed. Remove from heat and set aside, with lid on, in a warm place to let rice finish cooking. Fluff the finished rice with a fork.

Tip! Taste the rice. If it is still too firm, add a few more spoonfuls of water.

Drain and rinse lentils. Peel and cut pumpkin into small dice. Peel and small dice brown onion. Zest the lemon. Pick mint leaves and roughly chop, discarding stems. Slice Lebanese cucumber lengthways and thinly slice into half moons. Peel and mince garlic and ginger.

Heat oil in frypan or pot over medium-high heat. Add onion, garlic and ginger and cook, stirring, for 3 minutes or until softened slightly. Add lentils, korma curry paste, coconut milk, pumpkin, a little lemon juice (to taste) and zest. Bring to a simmer and cook for 15 minutes, stirring occasionally, until the pumpkin is tender.

Tip! If you're adding protein to this recipe; this step is a good place to prepare and properly cook your protein ensuring it is safe to eat.

Add the baby spinach to the lentil curry and season to taste with salt and pepper. Cook for a further 2 minutes.

In a small bowl combine cucumber and mint leaves with any a squeeze of lemon juice to taste.

Divide rice between bowls and top with lentil curry. Garnish with Greek yoghurt and serve the mint cucumber salad on the side. Enjoy!

Tip! This recipe makes a very generous serve, you may have enough for lunch the next day.

In a medium pot, bring 1¹⁄₂ cups water to a boil. Stir in the basmati rice. Cover and reduce the heat to low. Simmer for 15 minutes until all the water is absorbed. Remove from heat and set aside, with lid on, in a warm place to let rice finish cooking. Fluff the finished rice with a fork.

Tip! Taste the rice. If it is still too firm, add a few more spoonfuls of water.

Drain and rinse lentils. Peel and cut pumpkin into small dice. Peel and small dice brown onion. Zest the lemon. Pick mint leaves and roughly chop, discarding stems. Slice Lebanese cucumber lengthways and thinly slice into half moons. Peel and mince garlic and ginger.

Heat oil in frypan or pot over medium-high heat. Add onion, garlic and ginger and cook, stirring, for 3 minutes or until softened slightly. Add lentils, korma curry paste, coconut milk, pumpkin, a little lemon juice (to taste) and zest. Bring to a simmer and cook for 15 minutes, stirring occasionally, until the pumpkin is tender.

Tip! If you're adding protein to this recipe; this step is a good place to prepare and properly cook your protein ensuring it is safe to eat.

Add the baby spinach to the lentil curry and season to taste with salt and pepper. Cook for a further 2 minutes.

In a small bowl combine cucumber and mint leaves with any a squeeze of lemon juice to taste.

Divide rice between bowls and top with lentil curry. Garnish with Greek yoghurt and serve the mint cucumber salad on the side. Enjoy!

Tip! This recipe makes a very generous serve, you may have enough for lunch the next day.