We tried the pumpkin curry from The Vegan Table by Colleen Patrick-Goudreau. I made a few changes according to our tastes… we used fresh diced pumpkin rather than canned, and yellow lentils instead of red for the bit of extra bite. I also used vegetable stock in the sauce and used light coconut milk. I was really pleasantly surprised with this, as I thought the main focus on pumpkin would be overwhelming but it was a really deep flavoured and delicious.
Served with brown rice, and kale sauteed in vegetable stock.