“This is adapted from a Womens Weekly recipe. Good vegetarian recipe served with some rice.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat ghee in pan and add lentils, seeds and curry leaves and cook stirring until lentils are browned and seeds pop.
  2. Add garlic, spices and spring onions, cook stirring until spices become nice and fragrant.
  3. Add pumpkin and water and simmer covered 10 minutes.
  4. Add coconut milk, cook uncovered for about 5 minutes and the pumpkin is tender.

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