This is a fantastic hearty dish that is perfect for the colder months and suitable for vegetarians and vegans.

It was inspired by a “recipe in a jar” (i.e. all the ingredients layered in a jar for you to throw into a saucepan of liquid) seen at The Source Bulk Foods so it’s super easy and relatively quick.

I chose to soak my lentils and rice to reduce the cooking time and added pumpkin and additional shredded coconut for some extra deliciousness.

I used water and stock powder for my liquid but if you want added creaminess try adding coconut milk.

Pumpkin, Coconut, Lentil Curry

Inspired by the ‘recipe in a jar’ seen at The Source Bulk Foods

Ingredients

2/3 cup whole green lentils, soaked overnight
1/2 cup brown rice, soaked overnight
1-2 tbsp macadamia oil
1 onion, finely chopped
1 clove of garlic, finely chopped
2 tsp mild curry powder
1 tsp sweet paprika
1/4 tsp cayenne pepper
1/2 a butternut pumpkin, cut into small cubes
2/3 cup red lentils, rinsed well
1 cup shredded coconut
at least 1 litre of liquid (water with 1 tsp stock powder, stock, or coconut milk)
pinch of pink Himalayan salt

Directions
1. Soak whole green lentils and brown rice (together or separately) in water with a squeeze of lemon juice or a dash of apple cider vinegar overnight. Then rinse well.
2. Heat oil in a large saucepan.
3. Add onion and cook until translucent and becoming soft.
4. Add garlic and spices and cook until fragrant.
5. Add pumpkin, red lentils, coconut, liquid, and salt and stir well.
6. Cook until everything is tender (approximately 30 minutes) adding more liquid as required/desired.

Nutritional Info
Per 250g: 33g carbs ◊ 4g sugar ◊ 9g fat ◊ 9g protein ◊ 7g fibre

Serving Suggestions
◊ Eat as is
◊ Serve with lightly steamed veggies of your choice
◊ Top with slices of avocado
◊ Spoon on some sauerkraut
◊ Eat with all of the above – my fave combo

Nutritional Fun Facts

◊ Pumpkin is an excellent source of carotenes which have been shown to have a protective effect against many cancers, heart disease, and type 2 diabetes¹

◊ Lentils are an excellent source of fibre which helps to lower cholesterol and stabilise blood sugar levels. They are also a good source of protein¹

◊ Coconut contains a significant amount of health-promoting medium chain saturated fats which have been shown to have antiviral properties. Medium-chain fats are also easily absorbed and used preferentially as an energy source thus increasing the body’s metabolic rate¹

References
1. Murray, M, Pizzorno, J & Pizzorno, L 2007, The Encyclopedia of Healing Foods, Index Books Ltd, Great Britain.