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Pan of creamy pumpkin curry
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4.86 from 7 votes

Pumpkin, Red Lentil & Coconut Curry

This creamy pumpkin lentil curry is perfect for fall! It's rich, nutritious and comforting - perfect for cold evenings!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: dinner
Cuisine: Indian
Keyword: pumpkin lentil curry, red lentil curry
Servings: 4 people
Calories: 548kcal
Author: Jovita | Yummy Addiction


  • 1 tbsp coconut oil
  • 3 cloves garlic , minced
  • 1 1-inch piece fresh ginger , peeled and minced
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp curry powder
  • 1/2 tsp ground coriander
  • 1/2 tsp chili powder
  • 1/2 tsp garam masala
  • 1 cup (190g) red lentils
  • 1 lb. (450g) pumpkin , diced
  • 1 14 oz. (400ml) can crushed tomatoes
  • 2 cups vegetable broth
  • salt and pepper , to taste
  • 1 14oz (400ml) can full fat coconut milk
  • 2 tbsp creamy peanut butter
  • juice from 1/2 lemon
  • 3.5 oz. (100g) fresh spinach
  • sesame seeds , for sprinkling (optional)
  • basmati rice or flatbread (naan, roti, paratha) , for serving


  • Heat the coconut oil in a large, deep skillet or a large saucepan and add the garlic and ginger. Cook, stirring, for a minute.
  • Add the turmeric, cumin, curry powder, coriander, chili powder, and garam masala and cook, stirring, for a minute more until fragrant.
  • Add the lentils, pumpkin, canned tomatoes, and broth. Stir to combine. Give a taste and add salt and pepper to taste.
  • Bring to a boil, reduce the heat to low and cover with a lid. Simmer for 25-30 minutes, until the lentils are cooked through and mostly softened and the pumpkin is tender.
  • Remove the lid, increase the heat, and add the coconut milk (reserve about ¼ cup for garnish if you want to get some white color in the skillet as in my photos), peanut butter, and lemon juice. Cook, stirring, for about 5 minutes more.
  • Turn off the heat and stir in the spinach. Sprinkle with sesame seeds and top with the reserved coconut milk, if desired.
  • Serve with cooked basmati rice or Indian flatbread (naan, roti, paratha).



The recipe is adapted from Rainbow Plant Life.


Serving: 1g | Calories: 548kcal | Carbohydrates: 58.1g | Protein: 19.4g | Fat: 30.7g | Sodium: 547.3mg | Sugar: 11g