500 g butternut* pumpkin, peeled, cut into approx 2cm chunks
½ cauliflower (roughly 450 g), cut into florets
1 cup (120 g) frozen cut beans, defrosted
rice and roti bread
Heat oil in a large saucepan over MEDIUM heat. Add onion and capsicum and cook, stirring, for 3 minutes or until onion softens. Add coconut and water and bring to a simmer.
Add lentils and cook, stirring occasionally, for 15 minutes or until lentils are almost tender. Add the recipe base, coconut milk, pumpkin and cauliflower and cook, stirring occasionally, for a further 15-20 minutes or until pumpkin is tender.
Stir beans through in final stages of cooking, allowing time to heat through. Season to taste and serve with rice and roti bread.
• We used butternut pumpkin as it is a dry pumpkin and best suited for this recipe. Drier pumpkins hold their shape and don’t become too soft when cooked.
• Turn this into a meat-eating mid-week dinner, simply add 500 g diced chicken at Step 1.