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Ingredients
  • 2 tbsp vegetable oil
  • 4 garlic cloves , minced
  • 2 tsp fresh ginger , finely grated
  • ½ onion , finely chopped (brown or yellow)
  • 400g/14oz can coconut milk (full fat)
  • 1 cup/ 250 ml chicken broth
  • ½ cup / 125 ml tomato passata (tomato puree) (Note 1)
  • 400 g/14 oz can brown lentils , drained
  • 250 g / 8 oz pumpkin (~3 cups) , cut into 2cm / 4/5" cubes
  • 80 g / 2 cups (packed) baby spinach
  • ½ cup cashews , unsalted (roasted or raw) (Note 2)
  • ½ tsp each salt + pepper
  • subheading: Spices:
  • 1 tbsp garam masala (Note 3)
  • 2 tbsp curry powder (mild or spicy, your choice) (Note 4)
  • 2 tsp cumin
  • 1 tsp coriander powder
  • 1 tsp paprika (sweet, or hot for spice!)
  • ½ tsp turmeric
  • subheading: Serving:
  • Coriander/cilantro leaves, whole or chopped
  • Chopped cashews (optional)
Steps
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