GET YOUR 5-A-DAY
PUMPKIN & LENTIL KORMA CURRY
PREP TIME: 15 MINS
COOK TIME: 15 MINS
SERVES 4 (AS A MAIN)
1 Tbsp olive oil
1 small brown onion, finely chopped
2 Tbsp korma curry paste
400g can no-added-salt chopped tomatoes
2 tsp cornflour
400g can Carnation Light & Creamy Coconut Flavoured Milk
500g butternut pumpkin, peeled, chopped into bite-sized chunks
420g can no-added-salt brown lentils, rinsed and drained
200g baby spinach leaves
150g low-fat Greek-style natural yoghurt, whisked until smooth
Extra Greek-style natural yoghurt, to serve (optional)
4 small (48g each) naan breads, warmed, to serve
1 Heat the oil in a large non-stick frying pan over medium heat. Add the onion and cook for 3-4 minutes or until the onion softens slightly. Add the curry paste and cook, stirring, for 1 minute. Add the tomatoes and combined cornflour and milk. Simmer for 10 minutes or until the sauce thickens.
