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Vegetarian Mains

Hot Pumpkin, Spinach and Lentil Curry

Serves 4 Print Recipe


Hot Pumpkin, Spinach and Lentil Curry
  • 1 teaspoon of Turbo Supercharge (Hot Habanero Paste 300,000 SHU)
  • 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


    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.