Pumpkin, cauliflower and lentil curry

Name: Pumpkin, cauliflower and lentil curry
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 tbsp olive oil; 1 large red onion, cut into wedges; 350g butternut pumpkin, peeled, cut into 2cm pieces; 350g cauliflower, cut into florets; 540g jar jalfrezi curry simmer sauce; 1/2 cup Massel vegetable liquid stock; 200g baby spinach leaves; 400g can brown lentils, drained, rinsed; Steamed Basmati rice, to serve

4.8

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Prep Time: 20 minutes

Cook Time: 30 minutes

Total: 50 minutes

Servings: 4

Cost: $7.46 /serving

Author : Jenny Fanshaw

butternut pumpkin cauliflower

Ingredients

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1 tbsp olive oil1 large red onion, cut into wedges350 grams butternut pumpkin, peeled, cut into 2cm pieces350 grams cauliflower, cut into florets540 grams jar jalfrezi curry simmer sauce1/2 cup Massel vegetable liquid stock200 grams baby spinach leaves400 grams can brown lentils, drained, rinsedSteamed Basmati rice, to serve

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Instructions

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Step 1

Heat oil in a large saucepan over medium-high heat. Add onion. Cook, stirring, for 3 to 4 minutes or until onion has softened.

Step 2

Add pumpkin, cauliflower, simmer sauce and stock. Bring to the boil. Reduce heat to low. Simmer, covered, stirring occasionally, for 20 minutes or until vegetables are tender.

Step 3

Add spinach and lentils to pan. Cook for 2 minutes or until spinach is wilted and lentils heated through. Serve curry with rice.