Pumpkin and Lentil Curry

This mild curry is sure to please both the kids and the adults in the household. It is creamy and nutritious containing pumpkin, lentils and eggplant. Serve it with a large handful of coriander if you are on the love coriander team.

– 1/2 a pumpkin (I used crown but any will be fine)
– 1 eggplant
– inch piece ginger
– 4 shallots
– 2 large garlic cloves
– 1 red chilli
– 1 bunch fresh coriander
– oil
– 1 t mustard seeds
– 1/2 t ground coriander
– 1/2 t ground cumin
– 1 t turmeric
– 1 tin chopped tomatoes
– 1 tin coconut milk
– 1 tin lentils
– rice and/or naan to serve

1. Chop pumpkin and eggplant into 3cm chunks. Finely grate ginger and garlic. De-seed and finely chop chilli. Pick coriander leaves and then finely chop the stalks. Peel and finely slice shallots.
2. Pour a couple of tablespoonfuls of oil in a large pan. Add ginger, garlic, chilli and shallots. Cook until golden.
3. Add mustard seeds and coriander stalks, fry for a couple of minutes.
4. Add ground coriander, ground cumin, turmeric, tomatoes and coconut milk.
5. Bring to the boil then add pumpkin pieces and lentils. Reduce heat and simmer for 25 minutes, stirring occasionally.
6. Add eggplant and simmer for a further 10 minutes.
7. Take the lid off and cook for another 10 minutes to allow the sauce to thicken.
8. Scatter over coriander leaves and serve with rice or naan.