1 tablespoon of Biona Organic Extra Virgin Olive oil
1 small organic onion, finely chopped
1 tablespoon grated fresh ginger
1 clove garlic,minced
1 cup of organic dry red lentils
1 cup peeled cubed pumpkin
1/3 cup fine chopped coriander
2 cups water
1/2 can of Biona Organic Coconut Milk
2 tablespoons Biona Organic Tomato puree
1 teaspoon curry powder
1 pinch of chilli pepper
1 pinch nutmeg
salt and pepper to taste
Heat oil in large pan,medium heat - add onion,ginger,garlic
sautee till onion is tender.
Add lentils, pumpkin and coriander.
Add water, coconut milk and tomato pureee.
Season with curry, chilli, nutmeg, salt and pepper.
Bring to boil, reduce heat to low and simmer for 30 min or
until lentils are tender.
Serve topped with some chopped coriander and some wheat free
Biona Organic Pumpkin Seed Rye bread on the side.