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
2tsp.
vegetable oil
1
onion, sliced
2
garlic cloves, crushed
1
-2 red chillies (to taste), deseeded and sliced
2tsp.
ground cumin
2tsp.
coriander seeds
2.5cm piece fresh root ginger, peeled and grated
3Tbsp.
tomato purée
600g
pumpkin, peeled, deseeded and cut into 2.5cm pieces
400g
tin chopped tomatoes
200g
full-fat coconut milk
1
vegetable stock cube, crumbled
250g
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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
