Recipe

Pumpkin, Chickpea and Lentil Curry

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Pumpkin, Chickpea and Lentil Curry

Curries in all its varieties with DailyDish and this legume packed, kale green Thai curry served with fluffy lemon basmati.




Ingredients to serve 2

  • 300g x Pumpkin Chunks
  • 1 tin x Chickpeas - drained and rinsed
  • 1 tin x Lentils - drained and rinsed
  • 100g x Kale - roughly shredded
  • ½ x Lemon - cut into wedges
  • 100g x Basmati Rice
  • 15ml x Green Thai Curry Paste
  • ½ tin x Coconut Milk
  • ¼ cup x Water (from your pantry)
  • Milk (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 600g x Pumpkin Chunks
  • 2 tins x Chickpeas - drained and rinsed
  • 2 tins x Lentils - drained and rinsed
  • 200g x Kale - roughly shredded
  • 1 x Lemon - cut into wedges
  • 200g x Basmati Rice
  • 30ml x Green Thai Curry Paste
  • 1 tin x Coconut Milk
  • ½ cup x Water (from your pantry)
  • Milk (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Bring a medium saucepan of salted water to the boil for use in Step 1.

Washing Instruction

Wash your hands and lemon well. Rinse your kale thoroughly and drain on paper towel.

Gino's Tip

This recipe is jammed packed with legumes such as chickpeas and lentils which are a great source of protein.

Step 1 - Basmati Rice

Add your basmati rice to your medium saucepan of boiling water. As soon as the water boils again, give your rice a good stir, reduce the heat to a simmer and cook for 8-10 minutes. Drain through a colander and season with salt and pepper, keep warm until you're ready to serve.

Step 2 - Coconut Curry

While your rice is cooking, heat a large casserole pan over med-high heat. Add a glug of olive oil and cook your pumpkin for 3-4 minutes to attain a light, golden brown colour. Add your kale, coconut milk, half of your green Thai curry paste and water. Bring the liquid to the boil and reduce the heat to a simmer, cook until the butternut is soft, about 8-10 minutes. If the sauce evaporates, keep adding more water. Now add your chickpeas and lentils, cook for another 2-3 minutes to heat through. Your sauce should be of a light consistency, if not, add milk to thin your sauce out. Remove your curry from the heat taste and get a feel for the strength of your curry paste. If necessary, add more and season with salt and pepper to your liking.

To Serve

Divide your coconut curry amongst your servings and serve with your lemon wedges and basmati.