Total Time
35mins
Prep 10 mins
Cook 25 mins

This is adapted from a Womens Weekly recipe. Good vegetarian recipe served with some rice.

Ingredients Nutrition

Directions

  1. Heat ghee in pan and add lentils, seeds and curry leaves and cook stirring until lentils are browned and seeds pop.
  2. Add garlic, spices and spring onions, cook stirring until spices become nice and fragrant.
  3. Add pumpkin and water and simmer covered 10 minutes.
  4. Add coconut milk, cook uncovered for about 5 minutes and the pumpkin is tender.

Reviews

(1)
Most Helpful

I wasn't sure what was happening with the coconut, whether you use coconut milk or cream or wheher you add dessicated coconut and some water. So I used a tin of coconut cream plus a little more water. Otherwise it is a good solid basic little recipe and my toddler loved it and ate without argument.

Missy Wombat November 04, 2003

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