Pumpkin and Lentil Curry with Homemade Flatbread
- 4 tbsp curry paste
- 2 x 400g tins coconut milk
- 1 litre chicken stock
- 100g cake palm sugar
- 3 tbsp fish sauce
- 300g lentils washed
- ½ Jap pumpkin, cut into large dice seeds removed
- 1/2 peeled red onion, roughly chopped
- 3 cloves garlic, peeled
- 2 sticks lemongrass , white part only
- ½ bc washed coriander, leaves picked, roots chopped
- 1tbsp tumeric powder
- 1 bulbs ginger, peeled & roughly chopped
- 5 lime leaves
- 6 green chillis, coarsely chopped
- 3 birds eye chillis, roughly chopped
- 2 tblsp coriander seeds
- 2 tsp cumin seeds
- 1tsp white peppercorn
- 1tsp salt flakes
- 3 cups flour
- 2 1/3 cups milk
- 4 tablespoons melted butter
- Pour the oil into a heavy based saucepan and place over a moderate heat.
- Add the dry spices and cook stirring regularly for 2-3 minutes.
- Add 4 tablespoons of fresh curry paste and cook out for a further two – three minutes.
- Add the coconut cream and bring to the boil.
- Cook the mixture stirring regularly until the coconut milk splits slightly which will take approximately 4- 5 minutes.
- Add the chicken stock, palm sugar and fish sauce.
- Add the lentils and diced pumpkin and bring to the boil.
- Turn the heat down to low and simmer for approximately 25 minutes until the pumpkin and lentils are tender.
- Finish with the chopped leaves of the coriander, stir in and serve with the warm flat bread.
- Mix the flour milk and butter together to form a soft dough - knead for 4 minutes
- Divide into small balls and roll flat and thin, approx 2mm thick with a rolling pin.
- Sprinkle with a few black sesame seeds and roll them into the dough so they stick.
- Heat a good non stick frying pan over a moderate heat and pour in a tablespoon of olive oil.
- Gently lay in a circle of dough into the pan.
- Cook for 2 minutes until the dough bubbles and blisters turn over and repeat for the other side.
- Remove onto a paper towel to absorb any excess oil and repeat for the remaining bread. Serve warm.
- Place the spices into a hot no stick frying pan over a high heat for 2 minutes to toast lightly, then blend in a spice blender to a fine powder
- Blend all the ingredients in a food processor to a paste. After making the curry store the remainder of the paste in the fridge for up to 2 weeks or in the freezer for 2 months.