Another Lentil Recipe: Red Lentil Curry with Pumpkin, Spinach, Brussels Sprouts...and whatever else I could find in the fridge

Unlike my baking experiment with red lentils, this was a rather more pleasant lentil experience...

Vegan Red Lentil and Pumpkin Curry

Red lentil stews are a failsafe, and during my three-week elimination diet, they were a staple. Stews are filling, flavoursome and suitable for all those with restrictive dietary requirements. In my case, this means gluten-free, soy-free and dairy-free. 

In this curried stew, the red lentils do an expert job at thickening the dish; pumpkin, spinach and brussels sprouts provide a range of different textures; garlic, onions and a good selection of curry spices or a decent curry powder (I used Fiddes Payne Authentic Madras Curry Powder) make up its flavours. The stew can be served on its own, as a side dish (to accompany a nut loaf, for example) or as a vegetable curry with rice. 

I tend to use stews as a way of incorporating all my left overs into one dish. The selection of ingredients below should be understood as a guide in respect of the quantities required. Depending on what is at hand in your kitchen, the range of vegetables can be modified as required. Refrigerated, the stew will keep in the fridge for up to three days and is ideal for all those, who are pressed for time and in need of ideas for uncomplicated dishes that can be prepared a few days in advance. 

Curried Red Lentil Stew with Pumpkin, Spinach and Brussels Sprouts

Red Lentil Curry with Pumpkin, Spinach and Brussels Sprouts - Serves 4

Ingredients (serves 4)

100g Red Lentils

300g Pumpkin, peeled and diced

170g Potato, peeled and diced

70g Brussels Sprouts, cleaned and scored (at the bottom)

3 garlic cloves, finely chopped

2 onions, finely chopped

5 spring onions, finely chopped

1/3 of a bag of fresh spinach (washed)

100g green beans, strings removed and cut into small pieces

1 tomato, diced

2 stock cubes dissolved in 400ml of hot water 

1.5 tbsps of Fiddes Payne Authentic Madras Curry Powder

1-2 tbsps of Mango Chutney

1 pinch of rock salt

1 - 2 tbsps of Coconut Oil

Curried Red Lentil Stew with Pumpkin, Spinach and Brussels Sprouts

Preparation

• Place 100g of lentils into a large saucepan with 500ml of water. Bring to the boil and boil for 10 minutes. Reduce the heat and simmer for 15 minutes until the lentils are soft. Remove from the heat, drain and rinse. Depending on how you like your lentils, adjust the above cooking times. In this dish, I used the lentils as a thickener and they were cooked into what looked like a mash. If you prefer a slightly firmer texture with the lentils remaining intact, reduce the cooking time accordingly.
• Add 1 tbsp of virgin coconut oil to a large saucepan over a medium heat. Once dissolved, add diced onions, spring onions and garlic. If you prefer a deep flavoured curry, you should add your spice mix at this stage. 
• When onions and garlic have softened, add the diced pumpkin, potato, brussels sprouts, green beans and the tomato. At this stage you may want to add a little more coconut oil, so that all vegetables are coated in oil (and, if added earlier) the spices, but this is entirely optional as the vegetables will cook in their own juices.
• Reduce heat and simmer for 5 to 10 minutes until all vegetables have softened. Stir occasionally. 
• Dissolve 2 gluten and dairy free stock cubes - I used 1 Kallo organic vegetable and 1 Kallo organic tomato and herb cube - in 400ml filtered water and add to the mix.
• Add the lentils, the spinach, the curry spices, a pinch of rock salt and the mango chutney. Adding the spices at the stewing stage will produce an altogether milder curry flavour. Don't forget to taste the mix, add more chutney / curry powder as required and let the stew gently simmer for another 20 - 30 minutes.
• Enjoy straight away and / or divide into individual portions to keep refrigerated for up to three days.