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

Ingredients

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

Ingredients

525 Gram Kent Pumpkin
2 Garlic Clove
400 Gram Lentils
400 Gram Coconut Milk
3 Tbsp Korma Curry Paste
2 Lebanese Cucumber
1 Small Bunch Mint
120 Gram Greek Yoghurt
1 ¹⁄₂ Cups Basmati Rice
75 Gram Baby Spinach
1 Tbsp Lemon Juice
1 Brown Onion
2 Tbsp Crushed Ginger

Ingredients

700 Gram Kent Pumpkin
2 Garlic Clove
800 Gram Lentils
800 Gram Coconut Milk
4 Tbsp Korma Curry Paste
2 Lebanese Cucumber
1 Small Bunch Mint
160 Gram Greek Yoghurt
1 ¹⁄₂ Cups Basmati Rice
75 Gram Baby Spinach
1 Tbsp Lemon Juice
1 Brown Onion
2 Tbsp Crushed Ginger

Perth's local meal kit putting fresh first

Fresh and local ingredients sourced from WA farms and local Perth suppliers.

Get started

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
Bowl

1 Cook Rice

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.

2 Prepare Ingredients

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

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 and a little lemon juice (to taste). 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.

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.

5 Make Salad

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

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.

Step-by-step instructions