Pumpkin, Coral Lentil & Coconut Milk Curry With Ricotta Cheese

Name: Pumpkin, Coral Lentil & Coconut Milk Curry With Ricotta Cheese
Yield: 6
Ingredients: Drizzle of olive oil (for cooking); 1 onion; chopped; 2 garlic cloves; chopped; 15 ml (1 tbsp.) fresh ginger; chopped; 15 ml (1 tbsp.) red curry paste; 5 ml (1 tsp.) chili powder; 5 ml (1 tsp.) thyme; A pinch cayenne pepper; 1 red bell pepper; cubed; 2 carrots; peeled and cubed; 375 ml (1 ½ cups) coral lentils; rinsed and drained; 750 mL (3 cups) vegetable broth; 1 can (400 mL /14 fl oz) coconut milk; 1 cup (250 mL) pumpkin purée; 1 can (341 mL / 12 fl oz) corn; drained; 180 mL (¾ cup) ricotta cheese made with 100% Canadian milk; 750 mL (3 cups) spinach; fresh; Salt & pepper; to taste

This fall, we're not shining the spotlight on pumpkin only as a decoration or in spicy hot drinks: it's also time to enjoy it, while it's in season, in warm, comforting dishes. The best example is this pumpkin curry, an easy, vitamin-packed dinner recipe that's perfect for chilly evenings... and next-day dinners (add this easy dinner recipe to your meal prep ideas list!).

Here, pumpkin is combined, as tradition dictates, with lentils and coconut milk, but what might surprise you is this easy dinner recipe also involves Canadian ricotta cheese for an even creamier result. In fact, ricotta is the closest thing to Indian paneer cheese! Delicious, comforting and well-balanced: this easy dinner recipe will see you through the cold season.

Prep: 20 minutes
Cooking: 30 minutes

Yields 6

Pumpkin, Coral Lentil & Coconut Milk Curry With Ricotta Cheese

Ingredients

Drizzle of olive oil (for cooking)
1 onion, chopped
2 garlic cloves, chopped
15 ml (1 tbsp.) fresh ginger, chopped
15 ml (1 tbsp.) red curry paste
5 ml (1 tsp.) chili powder
5 ml (1 tsp.) thyme
A pinch cayenne pepper
1 red bell pepper, cubed
2 carrots, peeled and cubed
375 ml (1 ½ cups) coral lentils, rinsed and drained
750 mL (3 cups) vegetable broth
1 can (400 mL /14 fl oz) coconut milk
1 cup (250 mL) pumpkin purée
1 can (341 mL / 12 fl oz) corn, drained
180 mL (¾ cup) ricotta cheese made with 100% Canadian milk
750 mL (3 cups) spinach, fresh
Salt & pepper, to taste

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Preparation

In a large saucepan, cook the onion, garlic, ginger, curry paste, chili powder, thyme and cayenne pepper in a drizzle of olive oil over medium-low heat for 3 minutes.

Add the bell pepper and carrots and cook for 5 more minutes.

Add the coral lentils, stock, coconut milk and pumpkin purée and bring to a boil. Cover, reduce heat to low and cook for 15-20 minutes or until lentils are cooked and tender.

Add the corn, ricotta, spinach, salt and pepper and stir. Cook for 5 more minutes and serve over rice or with Naan bread. Garnish with fresh basil, if desired.