Halloween 2018 vegan recipe of baby pumpkin bowl with creamy tikka lentil curry, topped with fresh parsley and toasted flaked almonds.
Ingredients for two people-240g lentils in water(drained)
80g sinach,1 baby pumpkin,1 red chilli,1 red pepper,2 tomatoes,2 garlic cloves,2 tbsp tikka masala paste,20g flaked almonds,30g creamed coconut,medium handful of parsley.
Directions-Preheat oven to 22O/gas mark 7
2)cut the pumpkin in half horizontally into 2 bowl shapes,and remove seeds from pumpkin.3)place pumpkin halves flesh up on a baking tray and drizzle with 2 tsp oil and pinch of sea salt(if desired).Place in oven for 30-45mins or until flesh has softened and slightly golden brown.4)Finely chop the garlic and red chilli(removing seeds).Dice the red pepper and tomatoes,and roughly chop the parsley leaves.Dissolve the creamed coconut in a jug or cup with 200ml boiling water,and drain and rinse your lentils.5)Heat a frying pan on a medium heat and toast the flaked almonds for 3 mins,until golden brown,and remove from the pan and sit to the side for later.6)In the same frying pan,heat 2 tsp oil on medium heat and cook the garlic,tikka paste for 1min,the add the red pepper,tomatoes,creamed coconut,lentils and chilli.Simmer for 15mins until sauce thickens,then add the spinach and half of the parsley for further 2 mins,season with pepper and salt if desired.7)Place pimpkin halves to the plate,and spoon in the creamy spiced mixture,sprinkle the toasted almonds and remainder of parsley-ENJOY.
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