600 ml vegetable stock
200 g green lentils, washed
1 large butternut pumpkin (about 1 kg) peeled and cut into 2cm
1 ½ tbsp mild curry paste
3 tsp olive oil
100 g bag spinach
1 small bunch coriander, leaves chopped
1 lime, cut into wedges
zest 1 lime
3 tsp desiccated coconut, toasted
50 g pomegranate seeds
low-fat yoghurt, to serve
- Heat oven to 200C/180C fan. Bring the stock to the boil in a large saucepan. Tip in the lentils, cover and simmer for 25-30 mins until they are cooked but still have a bit of bite.
- Meanwhile, mix the pumpkin with the curry paste and oil, and spread out in a single layer on a large non-stick baking tray. Roast for 20-25 mins until soft and slightly charred.
- Stir the pumpkin, spinach, coriander, lime zest and juice into the lentils. Sprinkle over the coconut and pomegranate seeds, and serve with lime wedges and low-fat yoghurt, if you like.