Spiced Pumpkin bake
1/4 tea3 table spoons olive oil
1 large white onion
1 red onion 1/4
2 table spoons curry powder
1.5 inches ginger
1 tin tomato
1 tin lentils
500ml veggie stock
1 can coconut cream
-Using a spooon remove the seeds from the pumpkin. slice the 1/4 of the pumpkin into half moon shapes approx 1/2 inch thick. set aside
- Dice the white onions and garlic.
- Peel & Grate the ginger.
-Cut the red onions into wedges
-Pour the lentils into a sieve and rinse with cold water, set aside.
-Heat a large frying pan or pat with 3 table spoon of oil. Sauté the onions garlic and ginger for 2- minutes avoiding browning.
- Add 2 table spoons of curry powder cook out for a further 2 minutes s string often.
Add the tin of tomatoes cook and vegetable stock. Allow cook and simmer for 10 minutes.
-Add in a tin of coconut cream to the pan ,cook for a further 2 minus not allowing the mixture to boil
- Season with salt and pepper.
-Transfer the mixture into a large baking dish.
- Line up the pumpkin down the middle of the dish immersed into the lentil mixture,.
-Scatter the chopped red onion wedges also into the dish.
Cook @ 180 for 1 hour till the pumpkin is soft and most of the excess liquid has evaporated.
Season with salt and pepper and serve.