Hot Pumpkin, Spinach and Lentil Curry

Serves 4

Ingredients

• 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.