Recipe REBECCA MUGRIDGE
Perfect for lunch or a picnic, this recipe is as warming and colourful as it is nurturing.
3 cups pumpkin – choose a sweet pumpkin like Kent/Japanese
½ cup spinach (or kale), finely shredded (optional)
½ cup red lentils, rinsed
½ medium sized red chili, seeds removed and finely chopped
1 red onion, diced
3 cloves garlic, finely chopped
1 tsp Thai red curry paste (or to taste)
1 lemon, juice of and zest of
1½ cups water (as needed)
Fresh coriander to serve
Fresh flat parsley to serve
Cook pappadums according to packet directions, try and use a spatula to cook them into a ‘bowl like’ shape, drain on paper towel.
Chop the pumpkin into small pieces.
Using a saucepan, heat a little olive oil over a medium heat. Add the onion, cook until translucent (around 1 minute).
Add the garlic, chili and paste, stir together around 30 seconds.
Add in the pumpkin and stir through before adding the water and lentils.
Reduce heat to a simmer and stir together.
Gently stir as needed for around 10 minutes or until pumpkin is soft enough to mash and lentils are cooked. You can add more water if needed but you want this nice and thick so be careful not to make it too watery.
Add in the spinach for another minute.
Use a hand masher or a hand stick blender to create a smooth mixture.
Add the lemon juice and zest for some flavour zing. You can also add extra chili to taste at this point if desired.
Spoon the mixture into prepared pappadums and top with fresh coriander or flat leaf parsley for those who do not like coriander.
Note: Can be topped with natural yoghurt. If making for kids reduce or leave out chili.
Native to North America and cultivated for thousands of years, pumpkin is a vegetable high in both Vitamin C and B and contains Vitamins A, E and K, along with minerals – calcium, iron, magnesium, potassium, phosphorus, zinc and manganese.
Rebecca Mugridge is a journalist, author, and food writer with a passion for beautiful food and growing food.