tray-roasted pumpkin and lentil korma curry
- 1 red onion, cut into thin wedges
- 800g jap pumpkin (squash), peeled and cut into small pieces
- ⅓ cup (100g) store-bought korma curry paste
- ½ cup (125ml) hot water
- ½ cup (125ml) single (pouring) cream
- 400g can lentils, drained and rinsed
- ¼ cup (20g) flaked almonds, toasted
- ½ cup mint leaves
- ½ cup coriander (cilantro) leaves
- Preheat oven to 240°C (475°F). Place the onion, pumpkin and curry paste in a roasting tray and toss to coat. Pour in the water, cover tightly with aluminium foil and cook for 10 minutes.
- Remove the foil, add the cream and lentils and cook for a further 10 minutes. Top the curry with the almonds, mint and coriander to serve. Serves 4
Photography: Chris Court
I loved this dish, very tasty! However, despite cutting the pumpkin into small pieces, 10 mins into cooking (as per instructions), it was still raw. It was only after about 60 mins in the oven before I could put the cream and lentils in. Dinner was served late, but luckily it was good, so it was worth the wait.
donna hay team
Hi Charlotte, We haven’t tested the recipe like this, but you could use either yellow or red dried lentils. Be sure to cook them first then add them into this recipe when require. Hope this helps!
Can i substitute yellow or red dried lentils ?? does it effect liquid content & cooking time ? thank you
donna hay team
Hi Farlie, To replace the single (pouring) cream, we recommend using coconut cream as it has a thicker consistency than coconut milk and almond milk. Hope this helps! DH Team
Farlie Birmingham Birmingham
Is it possible to swap the pouring cream for coconut milk or almond milk? I’m looking for a vegan alternative? Thanks