Pumpkin and Lentil Rogan Josh Curry
Credit: Whisk Media Group
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Pumpkin and Lentil Rogan Josh Curry
Ingredients:
- Preheat oven 200°C/180°C (fan-forced) and line a baking tray with baking paper
- Scoop out seeds from pumpkin and score flesh in a criss-cross pattern. Place onto baking tray, cut side up. Drizzle over 1 tbsp of oil and season with salt and pepper. Roast for 45 minutes
- Meanwhile, heat 1 tbsp oil in a large pan over medium-high heat and cook onion for 3 minutes. Add Rogan Josh Simmer Sauce and lentils. Reduce heat and simmer for 2 minutes. Stir in spinach. Remove from heat and set aside
- Using a large spoon, scoop out large chunks of pumpkin, making sure to leave approx. 1.5 - 2cm of flesh around the skin and base
- Add pumpkin chunks to curry and mix well
- Divide curry into hollowed out pumpkins and top with grated paneer. Drizzle over remaining oil. Bake for a further 15 minutes or until the top is golden. Top with coriander and serve with steamed basmati rice
Tips & Hints:
- Substitute lentils with mushrooms or any pulses.
- Use tasty cheese instead of paneer.
- Roasting times for pumpkin may vary depending on the thickness of your pumpkin. Bake until flesh is just soft enough to remove with a spoon. Do not overcook as it will fall apart.
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