Pumpkin & Lentil Curry

It can be tempting to eat foods that we like but that might not be that kind on our guts. If you like a nice curry then this is a great tummy-friendly alternative to the usual take away. You can make it ahead of time, as it’s one of those curries that tastes even better the next day. Legumes such as lentils have some great health benefits but can be a troublesome food for sensitive tummies because they are naturallyhigh in oligos. The good news is that oligos dissolve in water and canned lentils tend to be lower in FODMAPs as some oligos ‘leach’ out into the canning water and are removed when they are drained and rinsed.

This recipe is from my book “Tummy Revolution 21, Gut Health made simple” which is a comprehensive 21 day plan to better gut health with over 50+ tummy friendly recipes and tools to help you on your way to better gut health. It’s been featured in many magazines and newspapers with great reviews. You can find it on Amazon UK HERE, and US HERE or Australia HERE Take a look and hope you enjoy the recipe 🙂

INGREDIENTS

• 500 ml (2 cups) diced pumpkin
• 4 cm piece of ginger
• 5 spring onions (green part only)
• 1fresh chilli
• 1 bunch fresh coriander
• 2 tbsp garlic infused oil
• 1 tsp mild curry powder
• 1tsp turmeric
• 1 tin (400g) chopped tomatoes
• 1 tin (400g) coconut milk
• 1tbsp tomato purée
• 1 tbsp brown sugar (or maple syrup)
• 1 tin (400g) lentils
• 1 lime, juice of
• Salt and pepper
• pumpkin seeds for garnishing (optional)

 
INSTRUCTIONS

Chop the pumpkin into dice size pieces.

Finely slice the chilli and the green part of the spring onion.

Cut the ginger into matchstick-size pieces and then gather them in a row. Slice in the opposite direction.

Chop up the coriander stalks and leave the leaves for later.

Pour the garlic infused oil into a large saucepan and place on a high heat. Add the ginger and red chilli, then reduce to a medium heat. Cook until golden, then add the curry powder, coriander stalks and spring onion and fry for 1 minute.

Add the turmeric, chopped tomatoes, tomato puree, brown sugar and coconut milk. Bring to the boil, then add the pumpkin. Reduce the heat, cover with a lid and simmer for 30 minutes. Add the lentils and let it simmer for another 20-30 minutes until it thickens. Stir occasionally and add some more water if it looks dry.

Stir in the lime juice and season with salt and pepper.

Sprinkle with some coriander leaves and serve with rice.