Pumkpin, Spinach & Lentil Curry

Ingredients (Serves 4):

• 2 onions sliced

• 2 tsp Beerenberg Chilli Sauce

• 3 tbs red curry paste

• 4 cups vegetable stock

• 1/2 cup coconut milk

• 625g pumpkin cut into chunks

• 2 carrots grated

• 1 cup red lentils

• 2 bunches spinach leaves

• coriander to garnish

Method:

1. Saute onion with a little water in deep pan until softened, add curry paste and cook for a minute.

2. Add stock, coconut milk, pumpkin, carrots, Chilli sauce and lentils. 

3. Cover and cook over a gentle heat for 20 to 25 minutes until tender.

4. Add spinach and cook for  furter 5 minutes. 

5. Spoon into serving bowls, garnish with coriander and serve immediately.