• Katie Lolas

Pumpkin, Lentil & Chickpea Curry

Updated: Aug 3

I’ve said it before and I’ll say it again, there is no better way to warm yourself up on a cold winter’s night than with a delicious curry! This one is packed full of chickpeas, lentils and veggies, so you can nourish your body while you warm your soul. This recipe will keep for 4 days in the fridge, so whip up a batch on a Sunday for your work lunches, or to have something ready to heat for dinner when you come in from the cold.


Ready In: 25mins

Serves: 4


Ingredients:

  • Extra virgin olive oil

  • 1 cup shallots, finely diced

  • 2 garlic cloves, crushed

  • 2 tsp ground cumin

  • 2 tsp ground coriander

  • 1/4 tsp cardamom

  • 2 cups of pumpkin, diced

  • 2 cups of vegetable stock

  • 1 tbsp tomato paste

  • 1x 400g can of chickpeas, drained and rinsed

  • 1x 400g can tomatoes, chopped

  • 1/3 cup red lentils, rinsed

  • 120g fresh baby spinach

  • 4 tbsp plain yoghurt and fresh parsley to serve (optional)


Method


Step 1. In a large frying pan, add a splash of olive oil and cook the shallots over medium heat until fragrant and soft


Step 2. Add the garlic and spices and cook for a few more seconds until fragrant


Step 3. Add 1 cup of vegetable stock, chickpeas, pumpkin, lentils, tomatoes, and tomato paste. Bring to the boil and then simmer covered for 15 minutes until lentils and pumpkin are soft


Step 4. Check halfway through cooking and add a second cup of stock so that the lentils cook and the curry doesn’t dry out


Step 5. Simmer for an additional 5 mins if needed for the sauce to reduce and thicken. Add the baby spinach and stir through until wilted. Season with salt to taste


Step 6. Serve with rice and top with yogurt and chopped coriander



Storage: Leftovers can be stored in the refrigerator in an airtight container for up to 5 – 6 days. To keep longer, store in the freezer for up to 2 – 3 months



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