Lentil and Pumpkin Curry

Make this vegetable curry either as a main meal for your vegetarian friends, or as an accompaniment to a curried meat course. Either way it's delicious.

High in energy and low in fat, the quantities given are for four people as a main course. Before you begin, assemble the following:

• 200g red lentils
• 700g of peeled and coarsely chopped pumpkin
• 1 onion, thinly sliced
• 1tbs grated ginger
• 2 cloves of garlic, crushed
• 1tbs oil
• 65g curry paste
• 400ml coconut cream
• 350g baby spinach leaves
• Flat-leafed parsley, coarsely chopped

Bring a large saucepan of salted water to the boil and pour in the lentils. Cook them for 10 minutes and then drain the water into another saucepan. Use this to cook the chopped pumpkin until ender. Drain and keep the liquid for stock.

A wok is best for the next step, but you could use a large saucepan or even a skillet. Whatever you have is just fine.

Heat your pan and add the oil. Stir fry the onion until it's soft and then toss in the ginger and garlic. Saute lightly and stir in the curry paste. Cook this mix for about 2 minutes and then add the cooked vegetables.

Heat through and add the coconut cream. Allow this to boil before stir-frying in the spinach leaves and parsley. The curry is ready as soon as the spinach wilts.

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