Dinner tonight

Curried Pumpkin and Sweetcorn

1 tbsp oil
1 tsp mustard seeds
1 tbsp curry powder
1 bay leaf
1 brown onion, diced
1/2 cup celery, diced
2 cups pumpkin, diced (I think north americans call this winter squash?)
kernels cut from 3 ears of corn
1/4 cup of red lentils
400g can of diced tomatoes
1/4 cup coconut milk
1/2 cup water
1/2 tsp dried chilli flakes
1 tsp salt
1 tsp grated ginger
lemon wedges
chopped coriander

Heat the oil, add the mustard seeds. As soon as they begin to 'pop' add the onion, celery, curry powder mix and bay leaf. Turn down the heat and stir until the onion is slightly softened.
Add everything else except the ginger, lemon, salt and coriander.
Cover and leave to simmer over a low heat until the pumpkin is tender.
Add the final ingredients to taste (depending on the tomatoes you may not need any salt) and serve with steamed rice, broccoli and pappadums.


Dude! You'd be impressed with my vego cooking of late - but I need details of this salt and pepper tofu you crave.

Oh, and check out Pikelet and Pie, she does some great vego dishes too, like this:
Lynn said…
Hmmm...if it's the thing you carve into a jack o' lantern on Halloween, then we call it a pumpkin, too. But if it's what we call butternut or acorn or other names I can't recall at the moment (no caffeine yet today), then it's winter squash.

In any case, it looks yummy! Anything containing curry powder is a winner in my book.
The Coffee Lady said…
that looks GOOD
Fe said…
Oh wow that looks delish. I think I'll try it this weekend. Thanks!

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