This vegetarian stuffed pumpkin recipe is full of hearty rogan josh curry with lentils and spinach.
Ingreadient:
- 2kg butternut pumpkin, halved lengthways
- 3 tbsp olive oil
- Salt and pepper
- 1 small red onion, chopped
- 1 x 375g Passage to India Rogan Josh Simmer Sauce
- 1 x 400g can brown lentils, drained
- 1 x 120g bag baby spinach leaves
- 100g paneer, grated
- Chopped coriander for garnish
- Steamed basmati rice to serve
Direction:
- Preheat oven 200°C/180°C (fan-forced) and line a baking tray with baking paper
- Scoop out seeds from pumpkin and score flesh in a criss-cross pattern. Place onto baking tray, cut side up. Drizzle over 1 tbsp of oil and season with salt and pepper. Roast for 45 minutes
- Meanwhile, heat 1 tbsp oil in a large pan over medium-high heat and cook onion for 3 minutes. Add Rogan Josh Simmer Sauce and lentils. Reduce heat and simmer for 2 minutes. Stir in spinach. Remove from heat and set aside
- Using a large spoon, scoop out large chunks of pumpkin, making sure to leave approx. 1.5 - 2cm of flesh around the skin and base
- Add pumpkin chunks to curry and mix well
- Divide curry into hollowed out pumpkins and top with grated paneer. Drizzle over remaining oil. Bake for a further 15 minutes or until the top is golden. Top with coriander and serve with steamed basmati rice
