Tamarind and pumpkin
Try this delicious spicy pumpkin.
225g split red lentils, washed and drained
1 tsp tamarind concentrate diluted in 4 tsp water
2 cups diced pumpkin
1 tsp ground coriander
1 tsp cumin seeds
2 Tbsp canola oil
½ tsp black mustard seeds
4 red chillies, deseeded and diced
1 tsp curry powder
1 Tbsp fresh coriander, chopped, for garnish
1 Tbsp chopped cashew nuts, for garnish
Place lentils and double their volume of hot water into a pan and bring to the boil.
Reduce heat and simmer for about 30 minutes or until the lentils are mushy.
Add salt, tamarind, pumpkin, coriander, cumin and simmer for about 10 minutes or until the pumpkin is soft, then take off the heat and keep warm.
Heat the oil in a small saucepan and add the mustard seeds.
When they crackle, add the chillies and curry powder. Pour over the lentils and mix well.
Serve garnished with coriander and cashew nuts.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||1.4g|