PUMPKIN AND LENTIL RED CURRY

1 red onion, diced

700g pumpkin, peeled and diced

4 tablespoons red curry paste

400 ml coconut milk

4 cups vegetable stock

200g red lentils

2 tablespoons fish sauce

Broccoli rice (see below) to serve

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).

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.

Simply blitz a head of broccoli in a food processor until it forms a rice-like consistency. Fry in some olive oil and minced garlic for a few minutes and serve.