- 2 tbsp vegetable oil
- 4 garlic cloves , minced
- 2 tsp fresh ginger , finely grated
- 1/2 onion , finely chopped (brown or yellow)
- 400g/14oz can coconut milk (full fat)
- 1 cup/ 250 ml chicken broth
- 1/2 cup / 125 ml tomato passata (tomato puree) (Note 1)
- 400 g/14 oz can brown lentils , drained
- 250 g / 8 oz pumpkin (~3 cups) , cut into 2cm / 4/5″ cubes
- 80 g / 2 cups (packed) baby spinach
- 1/2 cup cashews , unsalted (roasted or raw) (Note 2)
- 1/2 tsp each salt + 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
- Chopped cashews (optional)
Heat oil in a deep skillet or pot over medium high heat. Add onion, garlic and ginger, cook for 2 minutes until onion is a bit tinged with gold.
Add Spices and stir for 1 minute – don’t worry if it looks a bit dried out.
Add coconut milk, passata and broth. Stir until incorporated.
Add lentils and pumpkin. Bring to simmer then adjust heat so it’s simmering energetically.
Simmer for 10 minutes or until pumpkin is tender but not mushy, and sauce has thickened.
Stir through baby spinach until wilted, then cashew nuts.
Add salt and pepper last, adjusting to taste.
Serve over rice, sprinkled with coriander and extra cashews, if using.