Dinner
Sri Lankan Curry with Lentils and Pumpkin
Looking for a delicious and hassle-free meal? Look no further! Ready in 30 minutes, this one pan pumpkin and lentil Sri Lankan Curry is a winner. 
@mingleseasoning meal bases making midweek dinners a breeze.
Prep time5 mins
Cooking time25 mins
CourseCurry, Mains, Vegetarian
Serves4
Ingredients
- 1 x 400ml can of coconut cream
- 1 x pack of @mingleseasoning Sri Lankan Curry
- 2 x 400g cans of lentils
- 1/2 a butternut pumpkin sliced in 1/2cm moons
To Serve:
- Greek Yogurt
- Handful of Coriander
Instructions
PREPARE by:
- Preheating the oven to 220°C. Cutting the pumpkin into wedges. Drain and wash the lentils. In a bowl, combine Mingles Sri Lankan Curry base with the coconut cream and mix well.
ADD
- the lentils, pumpkin, and coconut cream mix to an ovenproof pan, and mix to combine.
BAKE
- at 220°C for 25 minute
SERVE
- with a few spoonful’s of Greek yogurt and a good handful of coriander (if you like it).
Drop A
Message
I love nothing more than a coffee and a good
chat, especially when that chat is about food!
