A warming, vegan stew that makes the perfect hands-off midweek dinner. This is the ideal recipe to use up leftover flesh from your Halloween jack-o’-lantern. If you can’t find pumpkin, use butternut squash instead. Serve with crusty bread to mop up all the juices.
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Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
6 hrs 15 mins
Total Time:
6 hrs 30 mins
Cal/Serv:
268
Ingredients
2 tsp. vegetable oil
1 onion, sliced
2 garlic cloves, crushed
1 -2 red chillies (to taste), deseeded and sliced
2 tsp. ground cumin
2 tsp. coriander seeds
2.5cm piece fresh root ginger, peeled and grated
3 Tbsp. tomato purée
600 g pumpkin, peeled, deseeded and cut into 2.5cm pieces
400 g tin chopped tomatoes
200 g full-fat coconut milk
1 vegetable stock cube, crumbled
250 g microwavable pouch puy lentils
small handful coriander, roughly chopped (optional)
Directions
Step 1Heat the oil in a medium frying pan over medium heat. Add the onion and a large pinch of salt and fry for 10min, until softened. Stir in the garlic and chilli(es) and fry for 2min, until fragrant.
Step 2Add the cumin, coriander seeds, ginger and tomato purée. Fry for 1min. Scrape into the bowl of a slow cooker and stir in the remaining ingredients except for the lentils and coriander. Season.
Step 3Cover and cook on low for 6hr, or until the pumpkin is tender. Stir in the lentils, re-cover and cook for 5min more, until the lentils are piping hot.
Step 4Check seasoning. Garnish with the coriander, if using, and serve with a crusty loaf, if you like.
NO SLOW COOKER? NO PROBLEM! Complete recipe in the pan, simmering for 25min in step 3, or until the pumpkin/squash is tender. Complete recipe.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
