Pumpkin & Lentil Stew vegetarian Recipe – Taste.com.au

Pumpkin & lentil stew (vegetarian)

Photography by Ian Wallace

Ingredients (serves 4)
1 cup red lentils, rinsed in cold water
6-8 dried curry leaves*
1 tbs vegetable oil
1 small onion, finely chopped
2 garlic cloves, crushed
2 tsp grated ginger
1 tsp ground cumin
1 tsp ground turmeric
1 tsp ground paprika
2 cups diced pumpkin
2 celery stalks, chopped
100g green beans, cut into 2cm lengths
2 tbs lime juice
2 tbs chopped coriander

Steamed rice and plain yoghurt, to serve

Method
Place rinsed lentils, the curry leaves and 3 cups of cold water (750ml) in a saucepan, bring to boil, then reduce heat to low, and simmer for 10 minutes.

Heat oil in a large frypan over medium heat, add onion and cook 2-3 minutes until soft.

Add garlic, ginger and spices and cook for 1 minute.
Add pumpkin and celery and cook, stirring, for 3-4 minutes.
Add pumpkin mixture to lentils and cook, covered, for 10 minutes.
Add beans, cook for 5 minutes, then season with salt and pepper.

Stir in juice and coriander.

Serve with rice, and dollop with yoghurt.

Notes
*Available from supermarkets.

via Pumpkin & Lentil Stew vegetarian Recipe – Taste.com.au