an improvised curry made of… you guessed it whats in my fridge. You can subsutute the pumpkin for squash/ sweet potato. also if your squash is not very sweet add a teaspoon of brown sugar to the mix. If you want a fruiter curry add 100 ml pineappple juice. add as much chilli paste as you are comfy with. i get mine from the oriental superstore so its pretty intense. asda do a thai paste that is vegan (most contain fish sauce so always check the label) I will be putting on pictures tomorrow for this recipe as my camera battery has just died. This is not slimming world friendly due to the use of wok oil and coconut milk. You can replace the wok oil with fry light stir fry flavour, and you can replace the cocnut milk with half fat milk to help reduce the calories. As a not so frequent treat i think using full fat goodies is ok.
1 large precooked baked potato 1 medium pre cooked pumpkin or squash (cut in half and roasted for 40 min in oven gas mark 7 until flesh is soft)
2 cups red lentils
4 cups water
1 tablespoon wok oil (mix of sesame, garlic and ginger)
1 bunch spring onions
1-2 tablespoons thai green curry paste
1 x 400ml tin coconut milk
100g dessicated coconut
100g frozen peas
2 large handfuls of fresh spinach
juice of 1 lime
handful chopped corriander
ok im assuming here you have a precooked leftover baked potato and have roasted your pumpkin.
In a large sauce pan place the lentils and water, bring to the boil then reduce down to low simmer cook for about 10-15 min until tender and most of the water has been absorbed. Put to one side.
In a large frying pan heat the wok oil and the thai paste. Throw in the spring onions and cook for about 3 minutes. Add the potato, and pumpkin. Stir well and fry for 2 min. add the lentils and cocomnut milk cook for a further 5 min stirring well. Add the peas, then the spinach and fold the spinach into the curry, sprinkle with the dessicated coconut. Cook for roughly about 5- 7 min until spinach is wilted and peas are warmed through.
garnish with corriander, add a few good squeezings of lime and serve with a naan or rice.