Organic Pumpkin & Lentil Curry with Cucumber Mint Salad

Organic Pumpkin & Lentil Curry with Cucumber Mint Salad

  • 25 min
  • 750 calories

Easy, healthy and vegetarian friendly, this lightly spiced curry packs so much goodness into one bowl. The texture and flavours in this dish have even been known to win over the fussiest of children!

Number of servings


  • 350 Gram Kent Pumpkin 350 Gram Kent Pumpkin
  • 1 Garlic Clove 1 Garlic Clove
  • 400 Gram Lentils 400 Gram Lentils
  • 400 Gram Coconut Milk 400 Gram Coconut Milk
  • 2 Tbsp Korma Curry Paste 2 Tbsp Korma Curry Paste
  • 1 Lebanese Cucumber 1 Lebanese Cucumber
  • 1⁄2 Small Bunch Mint 12 Small Bunch Mint
  • 80 Gram Greek Yoghurt 80 Gram Greek Yoghurt
  • 3⁄4 Cup Basmati Rice 34 Cup Basmati Rice
  • 1 Cup Baby Spinach 1 Cup Baby Spinach
  • 1 Lemon 1 Lemon
  • 1 Brown Onion 1 Brown Onion
  • 1 Ginger 1 Ginger

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Step-by-step instructions

First Things First

Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.

As well as your basic cooking tools, you will need...

Medium Pot or Rice Cooker
Large Deepsided Frypan

Step 1

1 Cook Rice

In a medium pot, bring 112 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.

Step 2

2 Prepare Ingredients

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.

Step 3

3 Start Lentil Curry

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.

Step 4

4 Add Spinach to Lentil Curry

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

Step 5

5 Make Salad

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

Step 6

6 You Plate It

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.

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