Got a spare pumpkin hanging around after your Halloween party? Feeling inspired by these beautiful autumnal colours? Can’t feel your fingers after the daily walk back from the library? Try this simple but delicious supper for your ‘ghouls’ night in’!
Serves 4
Prep: 15 mins (as long as you have a good peeler!)
Cook: 40 mins – minimal effort required
Ingredients:
- 1 tbsp sunflower oil
- 1 onion, finely chopped
- 1 garlic clove , finely chopped
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1tsp ground turmeric
- ½ tsp cayenne pepper
- 1 large tsp mango chutney – or a bit of sugar if you don’t have chutney
- A pumpkin
- 2 tbsp olive oil + salt + chilli flakes
- 400g can chopped tomatoes
- 1 litre of vegetable stock (for meat-eaters, I recommend chicken stock)
- 300g red lentils – any colour works here, but I’ve been told red/ orange work a treat in curries!
- Small pack of coriander roughly chopped – personally this is non-negotiable, but you don’t have to include it if it’s not for you!
- One packet of paneer chopped into 2cm thick cubes
- Honey
If you don’t have the above spices, do not fret too much (although I really recommend investing in some cumin!). You can use caraway seeds, dried oregano or cumin instead of coriander, paprika, ground ginger, curry powder/ turmeric respectively.
Method:
Whack the oven to 220’C
Put the pumpkin in the microwave to slightly soften it (about 3-5 minutes) then cut it in half and remove the seeds and pulp.
Cut the pumpkin into inch thick moon-shaped slices. Use a vegetable peeler to peel the skin off. Cut these into cubes. Toss with olive oil, salt, garlic and chilli flakes (personal preferences welcome). Transfer to a parchment-paper-lined baking tray. Roast for half an hour until fork tender.
In the meantime:
Put the oil and the onion in a saucepan and cook for 5 mins. Stir in the garlic and cook for a further 1 min, then stir in the spices.
Set up a clean, non-stick pan and put the paneer in it. Fry until each side of the cube is golden, place a dollop of honey alongside some chilli flakes and let the paneer soak up the goodness! Once you’re satisfied with the taste, look and smell, remove from heat.
In the other pan, tip in the chopped tomatoes, stock, and chutney. Bring to the boil, then gently simmer for about 10 mins. Add the lentils and simmer for another 20 mins until they are tender. Stir in the coriander if you so wish. I like adding any other greens I have lying around in the fridge at this point too (think spinach or kale).
Assemble the lentils, paneer and pumpkin onto your favourite and most aesthetic plate (please note that I did not use my personal favourite plate in the image though) and enjoy!
Photograph provided by Molly Mauleverer