Courtney Roulston's Roast Pumkin & Lentil Korma Curry

Courtney Roulston’s Roast Pumkin & Lentil Korma Curry

45 mins


1 medium sized butternut pumpkin (please buy one that has a thick neck)

2 tablespoons extra virgin olive oil

1 brown onion, sliced

3 tablespoons Patak’s korma paste

300ml coconut cream from a can

200ml vegetable stock

1 x 400g can lentils, drained

2 tablespoons Patak`s mango chutney

4 Patak`s pappadums, crushed

1/3 cup coriander sprigs

This recipe calls for

Patak’s Korma Paste 290g

Patak’s Korma Paste is a mild spice…

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Step 1. Preheat the oven to 180 degrees C. Cut the pumpkin into 4 chunky quarters lengthways and scrape out the seeds and set aside.

Step 2. Heat the oil in a large, non-stick frying pan over a medium heat. Add the onion and cook with a pinch of salt for 5 minutes, or until golden. Add in the korma paste and cook for 1-2 minutes, or until fragrant. Pour in 200ml of the coconut cream and vegetable stock then bring up to a simmer. Sprinkle in the lentils and nestle the pumpkin wedges into the pan.

Step 3. Place the pan into the oven and roast for 30-40 minutes, or until the pumpkin is tender and cooked through.

Step 4. Remove from the oven and spoon over the remaining coconut cream and mango chutney. Scatter over the crushed papadams and coriander sprigs before serving.

*Serve with steamed basmati rice

Recipe by – Courtney Roulston

Complement this dish with these products

This recipe calls for

Patak’s Mango Chutney 340g

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This recipe calls for

Patak’s Eggplant Pickle 312g

Patak’s authentic Indian Pickles are tantalising blends…

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This recipe calls for

Patak’s Cook To Eat Pappadums Plain 100g

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