Pumpkin and Spinach Curry


Preparation time: 10 minutes

Cooking time 25 minutes

Serves: 4


1 cup (200g) red lentils, cooked and drained

1 medium butternut pumpkin, peeled, chopped and steamed

1 nadine potato, chopped and steamed

1 tablespoon vegetable oil

1 brown onion, peeled and sliced

1 tablespoon grated fresh ginger

2 cloves garlic, crushed

2 - 3 tablespoons red curry paste

200g  rice vermicelli noodles, soaked (optional)

400ml can coconut milk

1 bunch spinach, stems removed and washed

1 tablespoon chopped coriander leaves

Lemon or lime to serve


Heat oil in wok.  Stir-fry onion, ginger and garlic until onion is golden. 

Add curry paste.  Stir-fry 1 minute. Add lentils, pumpkin, potato, noodles and coconut milk.  Stir until sauce boils. Add spinach and coriander.  Cook only until spinach wilts slightly. Serve with a wedge of lemon or lime.