This Vegetarian Curry with Roast Pumpkin and Tahini Yoghurt is a hearty and warming meal, featuring seasonal vegetables, chickpeas and lentils. Serve with roasted pumpkin and a drizzle of creamy tahini yoghurt.
Vegetarian Curry with Roast Pumpkin and Tahini Yoghurt Recipe
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
Vegatarian 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
Method:
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.
