Hearty Thai-style lentil and pumpkin curry recipe

This fragrant vegetable curry recipe has been created by nutritionist Faye James to be loaded with sparkling Thai flavours. veggies and savoury lentils. Combining the creaminess of coconut milk, the sweetness of pumpkin, and the heat of red curry paste, this dish is a delightful surprise for your senses.

Ingredients for hearty Thai-style lentil and pumpkin curry recipe

1 red onion, diced

700g pumpkin, peeled and diced

4 tablespoons red curry paste

400 ml coconut milk

4 cups vegetable stock

200g red lentils

2 tablespoons fish sauce

Broccoli rice (see below) to serve

Method to make hearty Thai-style lentil and pumpkin curry recipe

‍Fry the onion and pumpkin in olive oil on a medium heat.

Cook until softened, stir in curry paste and cook until fragrant (about a minute).

Add the coconut milk, vegetable stock and lentils.

Bring to the boil and simmer, for about 20 minutes until the lentils are soft and tender.

Add fish sauce and cook for a further 3 minutes or so. Serve with broccoli rice (see below) or basmati rice.

Method to make broccoli rice for lo-carb serving option

Simply blitz a head of broccoli in a food processor until it forms a rice-like consistency. Fry in some olive oil and minced garlic for a few minutes and serve in place of rice.

Citro food tip

Broccoli rice is a great lo carb option to serve with this curry. If you don't want to use white rice, try wholegrain brown rice or quinoa. These whole grains provide essential fibre, adding extra satiety and nutritional value to your meal.

Faye James is a member of the Nutrition Council Australia and associate member of the Australian Menopause Society. She is the author of The Menopause Diet.