Vegan feta and chopped coriander to garnish (optional)
METHOD
Heat up oil in a large and deep non-stick frying pan.
Add onions, bay leaves, lemongrass, and cinnamon stick, and cook until golden brown while stirring occasionally (medium-high heat 4-6 minutes)
Toss in the lentils, tomatoes, garam masala, and vegetable stock. Cover and cook for 30 min. on low heat.
In the meantime cook the vegan Sausages as per the packet instructions and keep aside.
Open lid and stir through the coconut milk, taste and adjust salt if needed. Cook without lid on high heat until Lentil Curry has thickened a little. Stir occasionally .
Spread pumpkin puree on a plate, place two sausages, and pour a ladle or two of lentil curry on top.
Garnish with crumbled vegan feta and coriander and enjoy.
*Can serve on a bed of rice/mashed potatoes instead.