Curried pumpkin & lentil crêpes
Eastern and Western cuisines collide in this delicious baked dish of curried pumpkin and lentil crêpes.
- 35 mins cooking
- Serves 4
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Ingredients
Curried pumpkin & lentil crêpes
- 1/2 butternut pumpkin (1kg), peeled, cut into 2.5cm (1-inch) pieces
- 1 cup (270g) cashew masala simmer sauce
- 400 gram canned brown lentils, drained, rinsed
- 100 gram baby spinach leaves
- 8 savoury crêpes (400g)
- 1 cup (250ml) coconut cream
- 100 gram paneer cheese, crumbled
- 3 roma (egg) tomatoes (270g), chopped finely
- 1 red onion (100g), chopped finely
- 2 tablespoon coarsely chopped fresh coriander
- 1 fresh long red chilli, sliced thinly
Method
Curried pumpkin & lentil crêpes
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1Preheat oven to 220°C/425°F.
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2沸腾,蒸汽或微波南瓜至软;半径标注in.
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3Heat sauce in a large frying pan until fragrant. Add pumpkin; cook, stirring, until broken down and hot. Add lentils and spinach leaves; cook, stirring, until heated through. Season to taste. Place crêpes on board; spoon pumpkin mixture along the centre of each crêpe. Roll to enclose filling.
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4Place crêpes, seam-side down, just touching, in a shallow 20cm x 32cm (8-inch x 12¾-inch) ovenproof dish. Drizzle coconut cream over crêpes; sprinkle with cheese.
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5Bake crêpes for 15 minutes or until heated through and browned lightly.
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6Meanwhile, combine tomato, onion, coriander and chilli in a medium bowl; season to taste.
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7Serve crêpes with tomato mixture.
Notes
You can use prepared, peeled, chopped pumpkin to save time; it's available from most major supermarkets. Paneer is a type of cheese popular in India. It is available from major supermarkets and Indian food stores.
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