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
  • Print


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


Curried pumpkin & lentil crêpes
  • 1
    Preheat oven to 220°C/425°F.
  • 2
    Boil, steam or microwave pumpkin until tender; drain.
  • 3
    Heat 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.
  • 4
    Place 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.
  • 5
    Bake crêpes for 15 minutes or until heated through and browned lightly.
  • 6
    Meanwhile, combine tomato, onion, coriander and chilli in a medium bowl; season to taste.
  • 7
    Serve crêpes with tomato mixture.


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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