Lentil, eggplant & pumpkin curry

1 tbsp of coconut oil

2 tins of coconut milk

3 medium onions, chopped

3 garlic clothes, diced

3 pieces of fresh root ginger (about 120 g)

1 kg pumpkin, peeled and diced into 2.5cm chunks

1 med sized eggplant, chopped into 1.5cm chunks, skin removed

500ml chicken or veg stock

500 g red split lentils (no need to soak)

400 g of spinach or cabbage or seasonal greens, sliced

Juice of one small lime or half a large lemon

75 g fresh coriander roughly chopped

Sea salt and black pepper

Malaysian Spice Mix

2 whole cardamom pods

1/2 a tsp of yellow mustard seed

2 tbsp of ground cumin

2 tsp of ground turmeric

2 tsp of fennel seeds

2 tbsp of ground coriander

1/2 a tsp of ground king cinnamon

1/2 a tsp of chilli flakes

1/4 of tsp of ground cloves

METHOD

Remove cardamom pod shells and crush along with the mustard seeds in a pestle and mortar. Add all the spices to a large saucepan and gently toast for a minute or so until fragrant, stirring to prevent the spices burning.

Add the onion and fry until softened. Add the garlic and ginger and fry for a few more minutes. Add the coconut milk, pumpkin, egg plant and broth.

Add the red lentils, stir and simmer over a medium heat for a further 20 minutes until the lentils are soft and the pumpkin is tender. You may need to add extra bone broth depending on how thick you would like your curry.

In the final minutes add the sliced cabbage or greens and stir through. If using spinach just add when you turn off the heat.

Turn off the heat add sea salt and pepper and the juice of a lime or lemon. Add more bone but now if you like. Throw in the roughly chopped coriander and serve.

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