A Halloween favourite, we've roasted baby pumpkin halves to create bowls and filled the soft sweet flesh with a creamy tikka lentil curry, fresh parsley and a sprinkling of toasted flaked almonds.
Time: 45 minutes
1 baby pumpkin
1 red chilli
1 red pepper
20g flaked almonds
240g lentils in water (drained)
2 garlic cloves
2 tbsp tikka masala paste
30g creamed coconut
4 tsp oil
Medium handful of flat-leaf parsley
1. Preheat the oven to 220°C / gas mark 7, and boil a kettle.
2. Carefully cut the pumpkin in half horizontally to give two bowl shapes. Remove the seeds from the pumpkin.
3. Place the pumpkin halves flesh up on a baking tray, and drizzle with 2 tsp oil. Sprinkle with a pinch of sea salt. Cook in the oven for 30-40 mins (depending on the size of the pumpkin) or until the flesh has softened and is going golde, turning the pumpkin over halfway through the cooking time.
4. Finely chop the garlic and the red chilli. (Remove the seeds for less heat.) Dice the red pepper and the tomatoes. Roughly chop the parsley leaves. Dissolve the creamed coconut in a jug with 200ml boiling water. Drain and rinse the lentils.
5. Heat a dry medium-sized pan on a medium-high heat and toast the flaked almonds for 3 mins, until turning golden. Remove from the pan and set aside.
6. In the same pan, heat 2 tsp oil on a medium heat and cook the garlic and tikka paste for 1 minute. Then add the red pepper, tomatoes, creamed coconut, lentils and chilli to taste. Simmer gently for 15 mins until the sauce has thickened, then add the spinach and half of the parsley for 2 mins. Season with sea salt and black pepper to taste.
7. Place the pumpkin halves on two warm plates and spoon in the creamy spiced lentils. Sprinkle over the toasted flaked almonds and the remaining chopped parsley.
565 calories • 52g carbs • 31g fat • 21g protein
Allergens: Mustard, Nuts, Sulphites
Recipe courtesy of Mindful Chef