Curried Lentil Pies Recipe

Ingredients

• 2 tablespoons ghee
• 1 medium onion
• 2 cloves garlic
• 1 1/2 -inch piece ginger
• 1 fresh long red chili
• 1 stalk celery
• 1 large carrot
• 2 teaspoons each black mustard seeds
• 1 teaspoon ground turmeric
• 1 1/2 cups brown lentils
• 13 ounces canned crushed tomatoes
• 2 cups vegetable stock
• 2/3 cup coconut milk
• 1/2 cup frozen peas
• 1/2 cup coarsely chopped fresh cilantro
• 1 1/4 pounds pumpkin
• 2 medium potatoes
• 2 ounces butter

Directions

1. Heat ghee in large saucepan; cook onion, garlic, ginger, chili, celery and carrot, stirring, until vegetables soften. Add spices; cook, stirring, until fragrant. Add lentils, undrained tomatoes and stock; simmer, covered, stirring occasionally, about 1 hour or until lentils are tender. Stir in coconut milk, peas and cilantro; season to taste.
2. Meanwhile, boil, steam or microwave pumpkin and potato until tender; drain. Mash pumpkin and potato with butter in medium bowl until smooth.
3. Preheat oven to 425°F. Oil four deep 1 1/4-cup ovenproof dishes.
4. Divide lentil mixture among dishes; top with pumpkin mixture. Bake, uncovered, about 20 minutes or until browned lightly. Sprinkle with black sesame seeds if you like.
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