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Pumpkin and spinach coconut lentil curry recipe

Pumpkin and spinach coconut lentil curry recipe

The Telegraph - By Melissa Hemsley

If you’re freezing half of this, simply allow it to defrost and reheat it gently in a pan with the lid on, to serve. The spinach is enough for four people, so stir in the same amount to the warmed leftovers at the final moment. Prep time: 30 minutes | Cooking time: 30 minutes For the pumpkin seeds For …

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The Telegraph

telegraph.co.uk