Pumpkin, lentil & pea curry

Pumpkin, lentil & pea curry

This curry is easy to make and not too hot, so it's good for a family meal. Add some crushed, dried chillies if you want to make it hotter.

By , 21 September 2015
Pumpkin, lentil & pea curry
  • Ready in: 35 mins
  • Serves: 4
  • Price: 70p per serving
Nutritional Info
Each 428g serving contains
  • Fat 6.1
  • Sat Fat 0.7
  • Sugar 10.4
  • Salt 0.2
  • Cals 226
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 221kJ/53kcal.
  • 1 tbsp oil
  • 1 large red onion, sliced
  • 400g pumpkin (or butternut squash),weighed without seeds and skin, cut into 2cm cubes
  • 3 tbsp Asda Balti Paste
  • 400g tin Asda Green Lentils
  • 400g can Asda Chopped Tomatoes
  • 200g frozen peas
  • 2 naan bread
  • Basmati rice, to serve
  • Heat the oil in a pan and cook the onion over a low heat for 3-4 minutes until soft.

  • Add the pumpkin and cook, covered, for 5 minutes. Add the Balti paste and cook for a further minute.

  • Add the lentils with liquid from the can and the chopped tomatoes. Simmer very gently, covered with a lid, for 15 minutes or until tender, stirring often.

  • Add the peas, bring back to the boil and simmer for a further 2 minutes.

  • Serve with naan bread and basmati rice.