What is great about this dish is that you can use any vegetables you have available and really make it your own. I have purposefully made this version vegetarian however you can add meat or chicken if you wish or mix up the vegetables and add some cashews to extra texture and protein.


1 onion, finely diced
2 cloves garlic, crushed
½ jar Korma paste
1 cup chicken or vegetable stock
1 can coconut milk
3 cups pumpkin, peeled and cut into 1.5 inch chunks
½ head cauliflower, cut into large florets
½ cup red lentils, rinsed
2 cups baby spinach


  1. Heat a large pot over medium heat with a drizzle of oil and cook onion and garlic until soft. Add korma paste and cook for 2 minutes whilst stirring. Add stock, coconut, pumpkin and cauliflower and bring to the boil.
  2. Reduce heat to a simmer add lentils and continue to cook for 20 minutes or until the pumpkin is tender and the lentils have cooked through. Add more water if the sauce becomes too thick.
  3. Season well with salt, stir through spinach to wilt and divide between plates and serve.

Serves 3-4


  • Rinsing the lentils removes any dust or other foreign particles
  • This meal uses the lentils as the carbohydrate however it can be served with rice to stretch further
  • Use vegetable stock to keep this a strictly vegetarian dish


  • Sweet potato can be used in place of pumpkin
  • Eggplant can be used in place of cauliflower
  • Yellow or green split peas can be used for red


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