Curried Pumpkin, Lentils & Quinoa
Directions
In a large pot, heat the oil over medium flame, add the onion and sauté for 5 minutes until soft. Add the garlic and cook for another minute while stirring. Add the cumin, garam masala, turmeric, chilli flakes and stir for 1 minute until fragrant.
Add Superblend Protein mix, diced pumpkin, coconut milk and vegetable stock to the pot. Bring to the boil, then cover and simmer for 25 minutes until the lentils and pumpkin are tender. Remove lid and simmer gently for a further 10 minutes to reduce the sauce if a thicker curry is desired.
To the pot, add the Superblend Fibre mix, sweet potato, vegetable stock, canned tomatoes, salt, and chilli flakes. Bring to the boil, then cover and simmer for 20 minutes until the lentils and sweet potatoes are just tender. Remove lid and simmer gently for a further 5 minutes to reduce the sauce. Stir through a handful of spinach leaves and season to taste.
Stir through the lime juice and season with salt and pepper to taste. Garnish with pomegranate seeds and coriander leaves. Serve with rice and bread if desired.
- This creamy curried pumpkin, lentil and quinoa curry cooks together in one pot, for easy clean up!
- 2 tsp coconut oil or vegetable oil
- 1 medium brown onion, finely chopped
- 4 garlic cloves, minced
- 1 tsp ground cumin
- 2 tsp garam masala
- 2 tsp ground turmeric
- 1/2 tsp chilli flakes
- 375g McKenzie's Protein Superblend - Lentils & Quinoa
- 600g butternut pumpkin, diced into 1cm cubes
- 400ml can coconut milk
- 1L vegetable stock
- 2 tbs lime juice, freshly squeezed
- McKenzie's Australian Natural Sea Salt Large Grinder
- McKenzie's Whole Black Peppercorn Large Grinder
- pomegranate and coriander leaves to garnish
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