The pumpkin, symbol of Halloween or ‘All Hallows Eve’, it is most often found on a windowsill these days, candle lighting the spooky shapes carved into it for the annual celebrations.
But it’s also a delicious, healthy vegetable and surprisingly versatile, tasting great in soups, pasta bakes, curries and GHOULash! High in vitamin A, (beta-carotene) and other antioxidants and containing seeds packed full of zinc, it’s an awesome addition to the Autumn menu.
Try our recipe below and warm yourself after a cold night trick or treating!
Ingredients (serves 2)
200g cubed pumpkin
1 large carrot
1 large red onion
200g green lentils
1 jar balti sauce
100g frozen peas
Heat some butter in a pan. Chop the carrot and onion and add them to the pan on a low heat for around 3-5 minutes until they have softened.
Chop the pumpkin into cubes (remembering first to carve the balance logo into the pumpkin before dicing)! Cover the pan and cook for a further 5 minutes.
Stir in the jar of balti sauce and cook for another minute before adding the lentils in their juices. Place the lid back on top and cook on a low heat for around 15 minutes, stirring frequently.
Add the peas and cook for another couple of minutes.
Serve with pumpkin seed bread.
Here you can see the spirit of the pumpkin rising out of the curry. Proof that there is an afterlife in the vegetable world!