Herby Moroccan Pumpkin & Lentil Curry

It is a little cold and rainy here today on the Sunshine Coast, so we wanted something hearty, warming and nutritious for dinner tonight and have whipped up this delicious Moroccan delight! Using whatever we had in the fridge and cupboard (this is usually how I cook – and am terrible with measurements!), the following recipe is full of goodness and taste and will certainly warm your belly.

1.5 Cups Fresh Cooked Du Poy Lentils
2.5 Cups Largely Diced Pumpkin
300ml Organic Canned Tomato (or fresh)
Note: If using canned, ensure the cans you are buying have BPA free lining – I use Spiral brand, alternatively, use glass bottled tomato
1 Can Organic Coconut Milk
1/2 Cup Water
1 Small Brown Onion
2 Cloves Organic Garlic
2 Birdseye Chilli’s (if you like it a little milder, just use 1 chilli)
1 Tsp Paprika
1/2 Tsp Tumeric
1/2 Tsp Cumin
1/2 Tsp Cayenne Pepper
1/2 Tsp Ground Ginger
1 Tblsp Sesame Seeds
1 Tblsp Black Sesame Seeds
1/2 Cup Fresh Parsley
1/2 Cup Fresh Coriander
Juice & Rind of 1/2 Small Lemon
Dash of Tamari Sauce (or GF Soy Sauce)
Salt & Pepper
2 Tblsp Coconut Oil

1. On a moderate heat and in a large, deep frying pan, brown onions in oil
2. Add garlic, chilli, sesame seeds and all of the spices and stir for 1-2 minutes, then add the pumpkin and stir to coat in spices
3. Add the coconut milk, water, tomatoes and lentils, stirring well. Bring the pan to a boil, then place lid on and turn down to simmer for roughly 20 mins, stirring occasionally
4. Finely grate in the lemon zest and add the lemon juice, tamari, fresh herbs and season well (I also added some Chinese greens for extra goodness – you might like to add kale, spinach or other leafy greens). Give this a good stir and leave on heat for another few minutes, then serve! This is also delicious with some crusty GF sourdough bread to dip with – we just didn’t have any!

This is quite a big meal – should serve around 4 people (or less if you have a hungry boy in the house!!), and is gluten, sugar & dairy free!

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