Pumpkin, Red Lentil & Coconut Curry
This creamy pumpkin lentil curry is perfect for fall! It's rich, nutritious and comforting - perfect for cold evenings!
Servings: 4 people
Calories: 548kcal
Ingredients
- 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
Instructions
- 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).
Video
Notes
The recipe is adapted from Rainbow Plant Life.
Nutrition
Serving: 1g | Calories: 548kcal | Carbohydrates: 58.1g | Protein: 19.4g | Fat: 30.7g | Sodium: 547.3mg | Sugar: 11g