Ingredients
Method
1.Preheat oven to 220°C (200°C fan).
2.Boil, steam or microwave pumpkin until tender; drain.
3.Heat masala 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.
4.Spoon pumpkin mixture down the centre of each crêpe. Roll to enclose filling. Place crêpes, seam-side down, just touching, in a shallow 20cm x 32cm 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.
Equipment you will need for this recipe; 20cm x 30cm ovenproof dish. You can use prepared peeled, chopped pumpkin to save time; it’s available from most greengrocers and major supermarkets. Paneer is a type of cheese popular in India. It is available from major supermarkets and Indian food stores. Omit the chilli if you like.
Note
