Ingredients
1kg pumpkin, cut into small cubes
500g potatoes, peeled and cut into small cubes
1 large onion
finely chopped / crushed garlic and ginger to taste
1 cup red lentils, washed
3-4 teaspoons curry powder
3 teaspoons veggie stock
8 cups water
half a celery, finely diced
pepper to taste
2 bay leaves
serve with natural yoghurt, fresh coriander and crusty bread toasted
Method
Fry the onion in oil, then add the garlic, ginger and curry powder and fry on high heat for a couple of minutes.
Add the pumpkin, potato, water (6 cups), lentils, veggie stock, celery, pepper, bay leaves and boil until the potato and pumpkin are soft (30-40 minutes).
Remove the bay leaves and mash (it takes a lot of mashing) but you can blend if you like no texture.
Then add more water and put the bay leaves back in.
Put it in the slow cooker for a few hours (but this is not really necessary to slow cook).
Author
Sarah Watson
Nillumbik Nursery
Diamond Creek