Pumpkin & Lentil Curry with Cucumber Mint Salad

In a pot, combine the basmati rice, a pinch of salt and 3 cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. 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. Zest lemon and cut in half.Peel and cut pumpkin into small dice. Peel and small dice brown onion. Peel and mince garlic and ginger. Pick mint leaves and roughly chop, discarding stems. Slice Lebanese cucumber lengthways and thinly slice into half moons.

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, curry paste, coconut milk, ¹⁄₂ tin of water, pumpkin a pinch of lemon zest and 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.

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 remaining lemon zest and juice to taste. Heat pappadums in the microwave on high heat for 1 minute.

Tip! Make sure the pappadums don’t overlap, you might have to make them in batches.

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 pot, combine the basmati rice, a pinch of salt and 3 cups water. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until the water has been absorbed and the rice is tender. Keep covered until ready to serve. 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. Zest lemon and cut in half.Peel and cut pumpkin into small dice. Peel and small dice brown onion. Peel and mince garlic and ginger. Pick mint leaves and roughly chop, discarding stems. Slice Lebanese cucumber lengthways and thinly slice into half moons.

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 pinch of lemon zest and 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.

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 remaining lemon zest and juice to taste. Heat pappadums in the microwave on high heat for 1 minute.

Tip! Make sure the pappadums don’t overlap, you might have to make them in batches.

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.