Serves 2 | Gluten-free | Vegan | 30 mins
565 calories • 52g carbs • 32g fat • 21g protein
We’ve roasted a baby pumpkin and stuffed it with creamy tikka-spiced lentils, red pepper and iron-rich spinach, then topped with a sprinkling of toasted flaked almonds. Pumpkins are in season from September to December and are a good source of healthy carbohydrate, magnesium and antioxidant carotenoids. We love using this golden squash in healthy autumnal recipes, especially around Halloween!
Ingredients:
- 1 baby pumpkin
- 1 red chilli
- 1 red pepper
- 20g flaked almonds
- 240g lentils in water (drained)
- 2 garlic cloves
- 2 tbsp tikka masala paste
- 2 tomatoes
- 30g creamed coconut
- 4 tsp oil
- 80g spinach
- Medium handful of flat-leaf parsley
Method:
- Preheat the oven to 220C / gas mark 7 and boil a kettle.
- Carefully cut the pumpkin in half horizontally to give two bowl shapes. Remove the seeds from the pumpkin.
- Place the pumpkin halves, flesh up on a baking tray and drizzle with 2 tsp oil and sprinkle with a pinch of sea salt. Place in the oven for 30-40 mins (depending on the size of the pumpkin) or until turning golden and the flesh has softened, turning halfway through.
- Finely chop the garlic and the red chilli (removing the seeds for less heat). Dice the red pepper and the tomatoes. Roughly chop the parsley leaves. Dissolve the creamed coconut in a jug with 200ml boiling water. Drain and rinse the lentils.
- In a dry medium-sized pan on a high heat add the flaked almonds and toast for 3 mins, until turning golden. Remove from the pan and set aside.
- In the same pan, heat 2 tsp oil on a medium heat and cook the garlic and tikka paste for 1 minute. Then add the red pepper, tomatoes, creamed coconut, lentils and chilli (to taste). Simmer gently for 15 mins until the sauce has thickened, then add the spinach and half of the parsley for 2 mins. Season with sea salt and black pepper to taste.
- Place the pumpkin halves on two warm plates and spoon in the creamy spiced lentils. Sprinkle over the toasted flaked almonds and the remaining chopped parsley.
Wondering how to use your leftover pumpkin seeds? Make these delicious, sweet and savoury roasted pumpkin seeds for a nutrient-rich snack.
Mindful Chef healthy recipe boxes provide you with the tools to cook delicious nutritious meals, in under 30 minutes. Each box contains recipe cards, pre-portioned ingredients and fresh meat, fish and produce sourced from small award-winning British farms.