Take 4 ingredients: Pumpkin and Lentil Curry
4 Ingredients Fast, Fresh & Healthy,
by Kim McCosker, Random House, $34.99
Food and finance go hand in hand. Kim McCosker, wife, mother to three young boys, and co-author of the 4 Ingredients books comes to the rescue with easy and cheap recipes.
Pumpkin and Lentil Curry
(Serves 4)
2 tbs (40g) red curry paste
400ml can coconut milk
250g pumpkin, peeled and chopped
1 cup (170g) green lentils
In a non-stick frying pan, add paste and fry over medium heat until fragrant. Pour in coconut milk and half a cup of water and mix to combine. Add pumpkin and simmer for 25 minutes, or until almost soft. Add lentils, cover and simmer until soft.
Optional: Serve with rice and chapattis.
