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Vegetarian Curry with Roast Pumpkin and Tahini Yoghurt

A hearty and warming curry featuring seasonal vegetables, chickpeas, lentils and drizzled with a creamy tahini yoghurt.

Vegetarian Curry with Roast Pumpkin and Tahini Yoghurt

A hearty and warming curry featuring seasonal vegetables, chickpeas, lentils and drizzled with a creamy tahini yoghurt.

Serves 4

Tahini Yoghurt

1 cup Greek yoghurt

1 tbsp tahini

2 garlic cloves, chopped

1 tbsp honey

1 tsp ginger, grated

2 lemons, rind and juice

Curry

1kg pumpkin, seeds removed,

cut into thin wedges

1/3 cup peanut oil

12 sprigs thyme

1 onion, peeled and sliced

4 garlic cloves, sliced

1 tsp ground coriander

1 tsp cumin

1 tsp chilli powder

1 tsp turmeric

500g tomatoes, chopped

1 litre vegetable stock

1 cup red lentils

400g can chickpeas, rinsed 

and drained

4 cups baby-spinach leaves

To make tahini yoghurt, place all yogurt ingredients in a bowl and whisk to combine. Add a little water if necessary to give yoghurt smooth pouring consistency. Refrigerate until ready to use.

Preheat oven to 200°C. Brush pumpkin with oil, sprinkle with thyme sprigs, and bake for 25-30 minutes. Heat remaining oil in a large, deep frying pan over high heat. Add onions and garlic; cook, stirring, for 4-5 minutes. Add coriander, cumin, chilli powder, and turmeric and cook, stirring, for 1 minute.

Add tomatoes, stock, and lentils; cook, stirring, for 15-20 minutes or until sauce thickens. Add chickpeas and spinach and cook until spinach wilts and chickpeas are warmed through. Serve with roasted pumpkin and drizzle with yoghurt.

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