| Ingredients - 1 tbsp —— groundnut oil
- 1 —— onion, chopped
- 1 —— aubergine, cubed
- 5cm knob of ginger, grated
- 1 —— red chilli, sliced
- 80gm —— red curry paste
- 500g —— pumpkin, peeled & cut into chunks
- 1/2 Cup —— pink lentils (masoor ki daal)
- 200 ml —— coconut stock
- 1 —— lime leaf
To serve:
- Juice of 2 limes
- Rice, cooked
| Pumpkin and Lentil Curry Preparation: - Heat oil in a wok or large pot & fry onion & aubergine until browned.
- Add ginger, chilli & curry paste & cook for a few minutes.
- Add pumpkin, lentils, coconut milk, stock & lime leaf.
- Simmer gently until the vegetables are cooked, about 30 minutes.
- Serve with rice and lime juice drizzled on top
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