CURRY LENTIL STUFFED KAMO KAMO/KUMI KUMI

Kamo kamo or kumi kumi are a type of squash, kind of like a marrow with a touch of pumpkin. It has quite a mild taste so can be cooked in similar ways to courgettes/zucchinis or marrow. It can be eaten on its own (pan-fried, grilled, barbequed, baked, boiled, or mashed), added to stir fries, stuffed, or mashed with potato.

I have baked it with a stuffed filling and it was delicious…you could also use this filling of peppers or zucchini or simply by itself - very yummy! This one comes from my son’s garden – fresh and tasty!

Filling

· 2 tablespoons of Lite Olive Oil

· 1 white onion, finely chopped

· 2 cloves of garlic, minced

· 4 stalks celery, sliced

· 3 zucchinis, sliced

· 1 can of cooked lentils

· Large teaspoon vegetable powder stock

· 3 large teaspoons wet yellow curry

· Salt & pepper (optional)

· Grated cheese (optional)

Kumi Kumi

· Cut in half and scoop out the seeds etc leaving the vegetable

· Place on a cooking tray skin side down

Preparation

· Turn oven to 200c

· In a fry pan add the olive oil and sauté the onion

· Add garlic

· Add celery

· Add zucchinis

· Add drained lentils

· Add vegetable stock powder

· Add yellow curry

· Add slat and pepper to taste

· Cook until mixture is thickens

· Add half each to inside of the Kumi Kumi

· Cover with grated cheese if you are not a vegan

· Cook for half-an-hour then cover with tin foil and cook another half hour

· Ready to serve

· Bon Appetti!!

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Love & Light

Be the BEST YOU can BE!

BE Positively Fabulous!

Denyse

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