Deliciously tasty and vegan 😉. Present itself nicely.
For 2 persons
1 baby pumpkin
1 red chilli
1 red pepper
20 g flaked almonds
100 g green lentils
2 garlic cloves
2 large tomatoes
2 tablespoons tikka masala paste
200 g creamed coconut
4 teaspoons oil
80 g spinach
Medium handful of flat-leaf parsley
Preheat the oven to 220C.
Carefully cut the pumpkin in half horizontally to give two bowl shapes. Remove the seeds from the pumpkin.
Place the pumpkin halves, flesh up on a baking tray, drizzle with 2 teaspoons oil and sprinkle with a pinch of sea salt. Place in the oven for 50 minutes (depending on the size of the pumpkin) or until turning golden and the flesh has softened, turning halfway through.
Wash the lentils. Cook them as per packing instruction. Cook them firm as they'll cook again for 15 minutes.
Heat a dry medium-sized pan on a medium-high heat and toast the flaked almonds for 3 mins, until turning golden. Remove from the pan and set aside.
Finely chop the garlic and the red chilli (removing the seeds for less heat). Dice the red pepper and the tomatoes. Roughly chop the parsley leaves.
In a pan, heat 2 teaspoons oil on a medium heat and cook the garlic and tikka masala paste for 1 minute. Then add the red pepper, tomatoes, creamed coconut, lentils and chilli (to taste). Simmer gently for 15 minutes until the sauce has thickened, then add the spinach and half of the parsley for 2 minutes. Season with sea salt and black pepper to taste.
Place the pumpkin halves on two plates and spoon in the creamy spiced lentils. Sprinkle over the toasted flaked almonds and the remaining chopped parsley.