1 teaspoon of Turbo Supercharge (Extremely Hot Habanero Paste)
2 onions, chopped
3 tablespoons red curry paste
4 cups gluten-free vegetable stock
½ cup low-fat coconut milk
625g pumpkin, cut into chunks
2 carrots, grated
1 cup red lentils
2 bunches spinach leaves, washed
Coriander to garnish
Preparation
Saute onion with a little water in a large deep pan until softened. Add curry paste and cook for a further minute. Add stock, coconut milk, pumpkin, carrots, Turbo Supercharge and lentils. Cover and cook over a gentle heat for 20 to 25 minutes until tender. Add spinach and cook for a further 5 minutes. Spoon into serving bowls, garnish with coriander and serve immediately.
