Ingredients
Paste:
3 garlic cloves
thumbsize piece ginger
1 long red chilli
2 tablespoons tomato paste
1 teaspoon smoked paprika
1 teaspoon garam masala
1/4 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon dried coriander leaves
1/4 cup shredded coconut
1/4 cup slivered almonds
2 tablespoons fresh lemon juice
1 tablespoon olive oil
2 tablespoons water
Other:
rice, to serve
1 tablespoon olive oil
1 brown onion, diced
2 big handfuls (25g) de-stemmed kale leaves
3 cups diced pumpkin
4 cups Soy Milky Lite
400g can brown lentils, drained
1/2 tablespoon brown sugar
big pinch sea salt and freshly cracked black pepper
Method
- Prepare the rice according to packet instructions.
- Steam the pumpkin until nearly tender and set aside.
- Prepare the curry paste by adding all paste ingredients to a processor and processing until smooth. Set aside.
- In a pan on medium to high heat, add the oil and onion and saute for a couple of minutes until the onion has become transparent. Add in the paste and saute for another minute until fragrant. Add the kale leaves and the steamed pumpkin and saute until the kale has wilted, then add the lentils and stir until combined. Pour in the soymilk, brown sugar and season with salt and pepper. Allow it to simmer for a few minutes until it has slightly thickened, the flavours have developed and the pumpkin is tender.
- Serve immediately with rice.
