INGREADIENT

• 1 red onion diced
• 700g pumpkin peeled and diced
• 4 tbs homemade curry paste
• 400ml coconut milk
• 4 cups vegetable stock
• 200g red lentils
• 2 tbs fish sauce
• broccoli rice to serve 

Direction

1. Fry the onion and pumpkin in olive oil on a medium heat. Cook until softened, stir in curry paste and cook until fragrant (about a minute).
2. Add the coconut milk, vegetable stock and lentils. Bring to the boil and simmer, for about 20 minutes until the lentils are soft and tender. Add fish sauce and cook for a further three minutes or so. Serve with broccoli rice.