Ingrédients
Method
- Place the red lentils in a sieve and rinse thoroughly under cold water until the water runs mostly clear.
- Heat the oil in a medium saucepan over low to medium heat. Add the chopped onion and cook for four to five minutes, stirring regularly, until softened.
- Add the garlic, ginger, cumin, turmeric and ground coriander. Stir for approximately 30 seconds, just until the spices become fragrant. Do not allow the garlic to burn.
- Add the chopped tomato and cook for two to three minutes, pressing it gently with the back of your spoon as it softens.
- Add the pumpkin cubes, rinsed lentils and water. Stir, bring to a gentle boil and then reduce the heat.
- Cover the saucepan partially and simmer for approximately 18 to 22 minutes. Stir occasionally so the lentils do not stick to the bottom. The lentils should break down and the pumpkin should become soft.
- Add a little more water if the curry becomes too thick before the pumpkin is fully cooked.
- Stir in the chopped spinach or brèdes and cook for another two to three minutes, until wilted.
- Turn off the heat and add the lime or lemon juice. Taste before adding a small amount of salt and black pepper.
- Serve warm with rice, wholegrain roti or on its own as a thick, comforting lentil bowl.
If you do not have spinach, use local brèdes, kale, finely chopped broccoli leaves or another dark green leafy vegetable. Wash leafy vegetables carefully before cooking.
Notes
How to make it a complete meal
Serve the curry with brown rice, basmati rice, quinoa or wholegrain roti for additional carbohydrates and energy.
You can also add:
- A spoonful of plain yoghurt
- A boiled egg
- Grilled chicken
- Cooked fish
- A sprinkle of pumpkin seeds
- A side of cucumber and tomato salad