Sri Lankan Curry with Lentils and Pumpkin
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.
Servings: 4
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.
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ADD
- the lentils, pumpkin, and coconut cream mix to an ovenproof pan, and mix to combine.
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BAKE
- at 220°C for 25 minutes.
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SERVE
- with a few spoonful’s of Greek yogurt and a good handful of coriander (if you like it).
