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  • The Messy Cheffy

Spiced Pumpkin bake

serves 2/3


1/4 pumpkin

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.

serves 2/3


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