Expert Opinion

Recipe: Pumpkin, cauliflower and red lentil curry

Passionate about preparing delicious and nutritious meals for tiny tummies, Amie shares a hearty and delicious vegetarian curry recipe, perfect for weeknight dinners with the whole family.
Family-friendly, fast (and cheap)! This delicious curry is filled with autumnal vegetables and wintery flavours, and is the perfect midweek meal for the whole family as we head into the cooler months. 

The addition of red lentils adds depth and bulk to the texture, and it is packed wth essential nutrients including protein and non-heme iron to ensure your little get the quality ingredients they need at this time of year. Simply add some steamed rice and enjoy!

Pumpkin, cauliflower, and red lentil curry

4 serves

  • 1 leek, washed, chopped
  • 1 knob ginger, peeled, finely grated
  • 2 garlic cloves, peeled, finely grated
  • 1/2 cauliflower head, roughly chopped
  • 2 cups pumpkin, peeled, chopped 3cm pieces 
  • 1 carrot, chopped
  • 1 cup red lentils, washed
  • 1 bay leaf
  • 4 cups chicken stock 
  • 1 x 300g can coconut cream 

Heat a tablespoon of extra virgin olive oil in a large sauté pan and add the leek. Cook, stirring for 5 minutes or until lightly golden and translucent.

Add the ginger and garlic and cook for a further 30 seconds. Add remaining ingredients except coconut cream and bring to a boil. Reduce heat to a gentle simmer. Cook for 15 minutes. 

Stir through coconut cream and cook for a further 5 minutes. 

Tip: Serve with rice or naan bread, extra coconut cream, fresh herbs and a squeeze of lemon juice for extra flavour. 

About the author

A beautiful visual content creator, Amie is also an Author of two children’s recipe books, Baby Pip Eats & Little Pip Eats, and also holds a B.Sc. in Food Science and Nutrition. Amie has over 15 years of experience as a food technologist for some of the world’s largest consumer goods companies and has also worked as a freelance food stylist and recipe writer for magazines, including the Australian Women’s Weekly, Gourmet Traveller and Good Taste
A career highlight for Amie was having the ability to use her varied talents internationally, working as a Food consultant in the USA with food retailers; WholeFoods, Trader Joes and Giant Eagle. On large scale labelling system implementation in accordance with the FDA and USDA regulation nutrition updates for 2020.
More recently, Amie has been involved in managing multiple small and large corporate food projects with more of an ethical purpose, including; Patagonia Provisions range, Cobram Estate, and a small Indigenous food based social enterprise start up.
Amie continues to use her Instagram feed as a means to inspire families to plate up healthy, economical and simple seasonal fare that everyone can enjoy.