Name: Curried pumpkin & lentil crêpes
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 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

Ingredients

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

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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