• 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

  • Curry paste

  • 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

  • Spice mix

  • 2 tblsp coriander seeds

  • 2 tsp cumin seeds

  • 1tsp white peppercorn

  • 1tsp salt flakes

  • Paratha dough

  • 3 cups flour

  • 2 1/3 cups milk

  • 4 tablespoons melted butter


  • 1.

    Pour the oil into a heavy based saucepan and place over a moderate heat.

  • 2.

    Add the dry spices and cook stirring regularly for 2-3 minutes.

  • 3.

    Add 4 tablespoons of fresh curry paste and cook out for a further two – three minutes.

  • 4.

    Add the coconut cream and bring to the boil.

  • 5.

    Cook the mixture stirring regularly until the coconut milk splits slightly which will take approximately 4- 5 minutes.

  • 6.

    Add the chicken stock, palm sugar and fish sauce.

  • 7.

    Add the lentils and diced pumpkin and bring to the boil.

  • 8.

    Turn the heat down to low and simmer for approximately 25 minutes until the pumpkin and lentils are tender.

  • 9.

    Finish with the chopped leaves of the coriander, stir in and serve with the warm flat bread.

  • Paratha dough :

  • 1.

    Mix the flour milk and butter together to form a soft dough - knead for 4 minutes

  • 2.

    Divide into small balls and roll flat and thin, approx 2mm thick with a rolling pin.

  • 3.

    Sprinkle with a few black sesame seeds and roll them into the dough so they stick.

  • 4.

    Heat a good non stick frying pan over a moderate heat and pour in a tablespoon of olive oil.

  • 5.

    Gently lay in a circle of dough into the pan.

  • 6.

    Cook for 2 minutes until the dough bubbles and blisters turn over and repeat for the other side.

  • 7.

    Remove onto a paper towel to absorb any excess oil and repeat for the remaining bread. Serve warm.

  • Spice mix:

  • 1.

    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

  • Curry paste:

  • 1.

    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.

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Posted by Janet77Report
There was a different type of flour used in the flatbread that Janella used, I missed the name, can you tell me?
Posted by Billie11Report
I'm gona give this ago sounds yummy...And i think i'll use the spelt flour as well its more healthy isn't?
Posted by Krissy4Report
This curry is amazing but it's so hot! I even halved the chilli in it! Any suggestions?
Posted by Theresa22Report
I made this for dinner last night and I have converted my family to vegetarian at last!