Lentil Pumpkin Curry

Two bowls of curry with flatbread and a pot in the corner.

A hearty dinner, lentil pumpkin curry is made with brown lentils, pumpkin, and frozen greens. Creamy coconut milk rounds out the meal.

Course Autumn, Main Course, Mains, Winter

Cuisine British, Indian

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10

Cook Time 35

Total Time 45

Servings people

Calories 513kcal

Author Alexandra Daum

Ingredients

1 tablespoon oil
1 medium onion diced
1 small pumpkin cut into 2cm (1 in.) chunks (about 500 grams or 1 lb. pumpkin)
2 cloves garlic minced
1 thumb ginger minced
2 teaspoons turmeric
1 teaspoon cumin whole or ground
½ teaspoon ground coriander
½ teaspoon cinnamon
¼ teaspoon ground cardamom
¼ teaspoon hot pepper flakes optional, to taste
400 ml (13.5 oz.) full-fat coconut milk
200 ml water fill half the can from the coconut milk
1 teaspoon sea salt to taste
200 grams (1 ⅓ cup) brown lentils
100 grams (⅔ cup) frozen spinach or other greens

Instructions

Heat a large pot over low-medium heat. Once hot, add the oil and onion. Cook for about ten minutes, stirring occasionally to prevent sticking, until the onion is translucent and fragrant.
1 tablespoon oil, 1 medium onion
Stir in the pumpkin, garlic, and ginger, and cook for another five minutes. Stir in the spices and cook for another minute.
1 small pumpkin, 2 cloves garlic, 1 thumb ginger, 2 teaspoons turmeric, 1 teaspoon cumin, ½ teaspoon ground coriander, ½ teaspoon cinnamon, ¼ teaspoon ground cardamom, ¼ teaspoon hot pepper flakes
Pour in the coconut milk. Fill the can halfway with water and use it to rinse out any remaining coconut milk in the can, then add to the pot. Stir in the salt.
400 ml (13.5 oz.) full-fat coconut milk, 200 ml water, 1 teaspoon sea salt
Cover and increase the heat to bring the curry to a low boil, then stir in the lentils. Reduce to a simmer and cook, covered, for 20 minutes or until the lentils are tender.
200 grams (1 ⅓ cup) brown lentils
Add the frozen greens and remove from the heat. Cover the curry and let stand for about five minutes, or until the greens are thawed. Stir to incorporate and season to taste before serving.
100 grams (⅔ cup) frozen spinach

Notes

Spices: replace the spices with a heaping tablespoon of your favourite curry powder if preferred.

Storage: keep leftovers in a sealed container in the refrigerator for up to five days. Reheat in a pot or in the microwave before serving.

Freezing: transfer fully cooled curry to an airtight container and freeze for up to three months. Thaw in the refrigerator overnight before reheating as usual.

Nutrition