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Naturally Gluten Free Pumpkin, Coconut and Peanut Butter Curry

Naturally gluten free and vegan, this pumpkin curry is perfect for the autumnal weather, but you could switch for the squash more commonly found all year round, butternut squash. It is a great recipe to make if you go pumpkin picking though and you could always mix it up by using a ghost pumpkin which are amazing in curries. A filling, hearty dish perfect for all the family and great for freezing - I made mine with zero salt stock so my 7 month old baby could also have it (roughly blended), then I added salt to the rest to freeze in portions for me.

This recipe is...

This recipe contains:

  • Mustard, 
  • Peanuts
Added
Recipe by Alison Peters

Ingredients

1tsp oil
1tsp turmeric
1tsp cumin
1tsp mild curry powder
1/2tsp mustard powder
1/2tsp ground coriander
1/2tsp mild chilli powder
500g peeled and diced pumpkin (alternatively butternut squash can be used)
1x 400g can chopped tomatoes
1x 400g can coconut milk
200g red lentils (or alternatively you could use green lentils or buckwheat)
500ml vegetable stock
2tbsp smooth peanut butter
100g spinach
  • Preparation Time: 15 Mins
  • Cooking Time: 35 Mins
  • This recipe makes 6 servings

Method

NB: Coeliac UK used to advise that any red lentils could be washed and used safely, this advise changed a few years ago and now it advised that coeliacs buy only red lentils that don't carry may contain warnings. There aren't many that don't have a warning, Natco ones sold in the world food aisles off Tesco are one of few that are fine. If you can't get red lentils or prefer not to use, you can use canned green lentils which are generally safe or even buckwheat (a different gluten free grain).

1. Place the oil in a deep pan, over a medium heat, add all the spices and toast for about 1 minutes.

2. Add in the diced pumpkin to the spices and mix, then add in the tomatoes, coconut milk, lentils, vegetable stock and peanut butter, stir well to combine. Bring to the boil and gently simmer for about 25-30 mins until the pumpkin is softened and the curry has thickened, stir occasionally so the lentils don't stick to the bottom. If it goes to stodgy before the pumpkin has fully cooked through you can add a little more stock or water.

3. Chuck in the spinach and stir through, cook for a couple more minutes until the spinach wilts. Serve immediately with rice, chips or a combo of the two. The recipe is also freezeable!

Nutritional Information (Per servings)

Calories Carbs Fibre Fat Sugar Protein
326 19g 13g 17g 6g 13g

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