Pumpkin, lentil and potato curry

Spekko's Low GI Parboiled Long Grain Rice is the perfect accompaniment to this traditional Indian family dish.

• Serves: 4
• Difficulty: easy
• Prep time: 5 - 10 minutes
• Cooking time: 60 minutes

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Ingredients

• 30 ml (2 tbsp) oil
• 5 ml (1 tsp) mustard seeds
• 1 onion, finely chopped
• 1 green chilli, finely sliced
• 10 ml (2 tsp) crushed garlic
• 5 ml (1 tsp) ground ginger
• 5 ml (1 tsp) turmeric powder
• 5 ml (1 tsp) chilli powder
• 5 ml (1 tsp) ground coriander
• 2,5 ml (½ tsp) ground cumin
• 400 g jacket potatoes, cut in halves (unpeeled)
• 250 g pumpkin, cubed
• 250 ml (1 cup) lentils, rinsed
• 2 large tomatoes, grated
• 350 ml vegetable stock or hot water
• salt to taste
• coriander to garnish
• cooked Spekko Long Grain Parboiled Rice to serve

Method

1. Heat oil over medium heat.
2. Add mustard seeds heat until they pop.
3. Add the onion, green chilli, garlic, ginger, turmeric powder, chilli powder, ground coriander, ground cumin and sauté for 3-4 minutes.
4. Add the potatoes, pumpkin, lentils and tomatoes.
5. Pour in the hot water or vegetable stock to cover all ingredients.
6. Cover and simmer on medium heat for 35-40 minutes stirring frequently until lentils are cooked and potatoes are soft.
7. Season with salt and garnish with coriander.
8. Serve with Spekko Long Grain Parboiled Rice.