Pumpkin and Lentil Rogan Josh Curry

Ingredients

Scaled for your household (4 portions) · original serves 4

• Butternut squash2 kg
  halved lengthways
• Olive oil3 AU tbsp
• Saltto taste
• Black pepperto taste
• Red onion1
  chopped
• Passage to India Rogan Josh Simmer Sauce375 g
• Tinned lentils400 g
  drained
• Baby spinach120 g
• Paneer100 g
  grated
• Coriander bunch (optional)to taste
• Prepared basmati rice (optional)to taste

Method

1. 1

   Preheat to 200°C, or 180°C fan forced, and line a tray. Remove pumpkin seeds, score the cut surfaces, drizzle with 1 tablespoon oil and season. Roast cut side up for 45 minutes.

2. 2

   Meanwhile, soften red onion in another tablespoon oil for 3 minutes. Add rogan josh sauce and drained lentils for 2 minutes, stir in spinach and remove from the heat.

3. 3

   Scoop pumpkin flesh into chunks, leaving a 1.5–2 cm border inside each skin. Stir the chunks into the curry and refill the pumpkin halves. Add grated paneer and remaining oil, then bake for 15 minutes until golden. Finish with coriander and serve with rice.