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Roasted South African Plum, Pumpkin and Lentil Korma

Roasted South African Plum, Pumpkin and Lentil Korma

In this delicious curry, South African plums are roasted with pumpkin or butternut squash, then combined with korma curry paste, coconut cream and canned lentils. Great news – it’s suitable for vegans and vegetarians too!

Course lunch, Main Course
Cuisine Indian
Keyword curry, Korma
Prep Time 15 minutes
Cook Time 40 minutes
Servings 4
Author South African Stone Fruit

Ingredients

  • 500 g pumpkin or butternut squash cut into chunks
  • 1 large red onion chopped
  • 2 tbsp olive oil
  • 1 tsp cumin seeds
  • 6 South African plums pitted and sliced
  • 2 400g tins of green or brown lentils rinsed and drained
  • 4 tsp gluten-free vegetable stock powder or 1 vegetable stock cube
  • 4 tbsp Korma curry paste
  • 200 g coconut cream
  • 2 tbsp fresh coriander chopped
  • salt and freshly ground black pepper
  • 4 tbsp natural yogurt
  • fresh coriander to garnish
  • gluten-free naan bread to serve

Instructions

  1. Preheat the oven to 200°C, Fan Oven 180°C, Gas Mark 6. Put the chunks of pumpkin or butternut squash and red onion into a roasting tin and add the olive oil, tossing to coat. Roast for 25-30 minutes, until just tender.

  2. Add the cumin seeds and South African plums to the roasting tin and roast for 5 more minutes.

  3. Meanwhile, tip the lentils into a large saucepan and stir in the stock powder or crumble in the cube. Add the curry paste, coconut cream and chopped coriander. Heat, stirring occasionally until simmering.

  4. Tip the roasted vegetable mixture into the saucepan and stir gently to mix. Season to taste with salt and pepper and cook for a few minutes. Serve, garnished with natural yogurt and coriander sprigs, accompanied by warm naan bread.

  5. TIP: If you want to keep the curry vegan, be sure to use a dairy-free yogurt for the garnish. If you need an alternative to pumpkin or butternut squash, try sweet potatoes instead.