This curry is a great way to welcome the cooler autumn weather. Make it with either pumpkin or sweet potato, depending on what you have available in the garden.

Red Lentil, Tomato & Pumpkin Curry


Nothing beats using your own fresh produce or materials around the house.
If you’re missing a thing or two, tick the items you need to add to your shopping list.


What to do

  • 1. Prepare all of the ingredients based on the instructions in the ingredients list.

  • 2. Add the olive oil to the large saucepan and put it on medium heat.

  • 3. Fry the ginger and garlic until aromatic, then add the lentils, chillies, garam masala and stir through to coat.

  • 4. Add the pumpkin or sweet potato.

  • 5. Add three-quarters of the stock, bring to the boil and simmer for half an hour or until the lentils have broken down.

  • 6. Add the remaining stock if the curry becomes too thick.

  • 7. Add the tomatoes and tomato purée and simmer for 15 minutes longer.

  • 8. Add the coriander (reserve some to garnish) and sugar. Stir to combine, then taste for seasoning and add salt if required.

  • 9. Serve with coriander and natural yoghurt.

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