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.
These new sauces are made especially for slow cooking! They make it so easy to make authentic slow cooked curries to feed a large family, or you can batch cook and have leftovers for another meal.
In partnership and featuring recipes from Passage to India.