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20Ingredients
40Minutes
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Ingredients
US|METRIC
3 SERVINGS
- 2 Tbsp. vegetable oil
- 4 garlic cloves (minced)
- 2 tsp. fresh ginger (finely grated)
- 1/2 onion (finely chopped, brown or yellow)
- 400 grams coconut milk (full fat)
- 1 cup chicken broth
- 1/2 cup tomato passata (tomato puree, Note 1)
- 400 grams brown lentils (drained)
- 250 grams pumpkin (~3 cups, cut into 2cm / 4/5" cubes)
- 80 grams baby spinach (packed)
- 1/2 cup cashews (unsalted, roasted or raw, Note 2)
- 1/2 tsp. salt (each, + pepper)
- 1 Tbsp. Garam Masala (Note 3)
- 2 Tbsp. curry powder (mild or spicy, your choice, Note 4)
- 2 tsp. cumin
- 1 tsp. coriander powder
- 1 tsp. paprika (sweet, or hot for spice!)
- 1/2 tsp. turmeric
- coriander (/cilantro leaves, whole or chopped)
- cashews (Chopped, optional)
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Reviews(3)
Taylor 10 months ago
Made some slight changes to this. Upped garlic a little, green lentils not brown, chopped tomato liquidised not pasatta, a whole onion not half
Raquel Gil 4 years ago
It is delicious. In my opinion this recipe uses too much coconut milk though. With a lot less it is also spicy and tasty but a lot more healthy.