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| Curried Pumpkin gratin by Feed Your Inner Cook |
Cooking 1 hour (baking in oven)
Ingredients
add more or less of each veg depending on meal size - this is just a guide
approx 3/4 - 1 kg pumpkin (Kent or Qld Blue - not a watery variety) - peeled, seeded and cut into small chunks
1/4 caulflower - cut into small florets
3 Kale leaves - stalk discarded, leaves shredded
2 cloves garlic - crushed
1 tablespoon fresh thyme leaves (optional)
2 shallots - finely sliced (sometimes called spring onions/long thin green tubes)
1 tin brown lentils - rinsed and drained
300 ml light cooking cream
1 tablespoon curry powder
tiny pinch salt
Options: chilli , ground pepper, different veg - ie baby spinach etc
panko breadcrumbs or soughdough bread small chunks for topping
grated cheese for topping
Pepitas - pumpkin seeds for topping - it needs something crunchy on top!
Method
Preheat oven 180 Celcius
Grease and prepare a 2-3 inch deep ovenproof dish - 4 -6 cup capacity OR a few dishes depending on your needs
Tumble and mix up the small pumpkin chunks with the cauliflower, kale and shallots along with the lentils into the prepared dish / dishes
In a bowl - whisk the curry powder, garlic, thyme and salt until well combined
Pour the cream mixture over the vegetables and cover tightly with foil
Bake for 30 mins.
then check on tenderness of pumpkin - if any is still quite firm run a sharp knife through the veg for quicker cooking.
Remove foil and sprinkle with the bread and cheese. Return to oven for 20 minutes.
Check on tenderness of veg - should be cooked. If not, cook for further 5 min approx.
Sprinkle over the pepita and bake for a further 5 minutes.
Topping should be golden . Remove from oven, allow to sit for a few minutes before serving. Enjoy! Colleen
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