Wet Season Vegetable and Lentil Curry
A hearty Top End pantry curry made with red lentils, sweet pumpkin, and rich coconut milk, infused with aromatic South Asian spices.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 380 kcal
Equipment
- •heavy-based pot
- •wooden spoon
- •chef's knife
- •chopping board
- •measuring spoons
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 18 g
- carbs
- 42 g
- fibre
- 9 g
- protein
- 14 g
- calories
- 380 kcal
Instructions
- 1
Heat the vegetable oil in a heavy-based pot over medium heat.
- 2
Add the mustard seeds and curry leaves until the seeds pop and sizzle.
- 3
Add the diced onion, minced garlic, and grated ginger to the pot.
- 4
Cook for five minutes until the onion turns soft and translucent.
- 5
Stir in the ground turmeric, cumin, and coriander for one minute until aromatic.
- 6
Add the diced pumpkin, rinsed red lentils, and canned diced tomatoes.
- 7
Pour in the coconut milk and 250 ml of water, then stir well.
- 8
Bring to a boil, then lower the heat and cover with a lid.
- 9
Simmer gently for twenty-five minutes until the lentils and pumpkin are tender.
- 10
Fold in the baby spinach and cook for two minutes until wilted.
- 11
Season with salt to taste and remove the pot from the heat.
Chef's tips
Rinsing red lentils before cooking prevents excess starch from sticking to the bottom. If the curry thickens too much as it simmers, stir in a splash of warm water.
Ingredient substitutions
- pumpkin → sweet potato or hardy winter squash
- baby spinach → frozen peas or chopped silverbeet
Storage
Store leftovers in an airtight container in the fridge for up to four days.
Reheating
Reheat gently in a saucepan over medium-low heat with a splash of water until piping hot.
Common mistakes to avoid
- •Boiling the curry too hard, which can cause the lentils to stick and burn.
- •Skipping the spice-frying step, which leaves the ground spices tasting raw.
Serving suggestions
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