Pumpkin Red Lentil Curry

Two bowls with a thick lentil curry topped with parsley.

A flavour packed and hearty meal, this pumpkin red lentil curry uses creamy coconut milk and no tomatoes for a simple, high-protein main.

Course Autumn, Main Course, Mains, Pantry Recipes, Winter

Cuisine American, British, Indian

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10

Cook Time 40

Total Time 50

Servings people

Calories 452kcal

Author Alexandra Daum

Ingredients

2 teaspoons oil
1 medium-large onion diced (about 150 grams)
½ medium* pumpkin cut into large chunks, about 5cm (2 in.)
1 thumb ginger minced
2 cloves garlic minced
1 tablespoon curry powder see notes
400 ml (13.5 oz.) full-fat coconut milk
200 grams (1 ¼ cup) dried red lentils whole or split
1 teaspoon sea salt to taste
Large handful parsley or fresh coriander (cilantro) finely chopped, about 15 grams if frozen
1 teaspoon curry powder
Juice of half a lemon optional, see notes

Instructions

Heat a large pot over low-medium heat. Once hot, add the oil and onion. Cook the onion for about ten minutes, stirring frequently, until translucent. If it starts to brown, reduce the heat.
1 medium-large onion, 2 teaspoons oil
Stir in the pumpkin, ginger, and garlic. Cook for another five minutes, stirring frequently, reducing the heat if it's sticking.
½ medium* pumpkin, 1 thumb ginger, 2 cloves garlic
Stir in 1 tablespoon of curry powder and let it cook for another minute, then add the coconut milk. Stir to lift anything that's stuck to the pot. Cover and increase the heat to medium to bring to a simmer.
1 tablespoon curry powder, 400 ml (13.5 oz.) full-fat coconut milk
Once simmering, add the lentils and salt. Stir well, then simmer, covered, for about 20 minutes, stirring occasionally to prevent the lentils sticking to the bottom of the pot. If it's sticking too much, reduce the heat and add a splash of water if necessary.
200 grams (1 ¼ cup) dried red lentils, 1 teaspoon sea salt
Once the lentils are soft, stir in the chopped herbs and the additional teaspoon of curry powder. Season to taste - if the lemon juice is needed, add it now - and serve hot.
Large handful parsley or fresh coriander (cilantro), 1 teaspoon curry powder, Juice of half a lemon

Notes

* The pumpkin should be about 700 grams weighed with seeds (1.5 lb.) but a little more or less is fine. Try to choose a pumpkin or winter squash with a firm, starchy flesh that doesn't need to be peeled (I always use hokkaido, sometimes called red kuri)

Season to taste: it's fairly sweet so you might feel that it needs a bit of acid to balance it out, depending on personal preference. A splash of apple cider vinegar (about a teaspoon) or the juice of half a lemon will add this if needed.

Storage: keep cooled curry in a sealed container in the refrigerator for 2-3 days.

Freezing: transfer fully cooled curry to an airtight container on the same day of cooking and freeze for up to three months. Thaw in the refrigerator before reheating. If reheating in a pot, add a splash of water.

Nutrition