Recipes
Pumpkin, lentil & pea curry
This curry is easy to make and not too hot, so it's good for a family meal. Add some crushed, dried chillies if you want to make it hotter.
This curry is easy to make and not too hot, so it's good for a family meal. Add some crushed, dried chillies if you want to make it hotter.
(1 votes)
Cook: 35 Mins
Serves: 4
Price: 70p per serving
Nutritional Information
Each 428g serving contains
Energy
946kj
226kcal
946kj
226kcal
11%
Fat
6.1g
6.1g
Med
9%
9%
Saturates
0.7g
0.7g
Low
4%
4%
Sugars
10.4g
10.4g
Med
12%
12%
Salt
0.2g
0.2g
Low
3%
3%
4
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
221kj/53kcal
Typical energy values per 100g:
221kj/53kcal
Ingredients
1 tbsp oil
1 large red onion, sliced
400g pumpkin (or butternut squash),weighed without seeds and skin, cut into 2cm cubes
3 tbsp Asda Balti Paste
400g tin Asda Green Lentils
400g can Asda Chopped Tomatoes
200g frozen peas
2 naan bread
Basmati rice, to serve
Method
1
Heat the oil in a pan and cook the onion over a low heat for 3-4 minutes until soft.
2
Add the pumpkin and cook, covered, for 5 minutes. Add the Balti paste and cook for a further minute.
3
Add the lentils with liquid from the can and the chopped tomatoes. Simmer very gently, covered with a lid, for 15 minutes or until tender, stirring often.
4
Add the peas, bring back to the boil and simmer for a further 2 minutes.
5
Serve with naan bread and basmati rice.