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Lentil and Pumpkin Curry

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1h

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6 servings

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This hearty and flavorful curry combines tender lentils and sweet pumpkin in a creamy coconut milk-based sauce. The dish is infused with aromatic Indian spices, creating a delightful balance of savory and slightly sweet flavors. Serve this satisfying and nutritious curry over steamed rice or with warm naan bread for a comforting and wholesome meal.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
8 g
6 g
Allergen Content

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Ingredients

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Steps

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1
Prepare the vegetables

Finely chop the onion. Mince the garlic cloves. Peel and grate the ginger. Cut the pumpkin into 1-inch cubes.

2
Rinse the lentils

Rinse the red lentils under cold running water until the water runs clear. Drain the lentils and set them aside.

3
Sauté the onion

Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes.

4
Add garlic, ginger, and spices

Add the minced garlic, grated ginger, curry powder, ground cumin, ground coriander, turmeric, salt, and black pepper to the pot. Stir and cook for 1-2 minutes until fragrant.

5
Add pumpkin, lentils, and liquids

Add the pumpkin cubes, rinsed lentils, coconut milk, and vegetable broth to the pot. Stir to combine all the ingredients.

6
Simmer the curry

Bring the curry to a simmer, then reduce the heat to low. Cover the pot and simmer for 25-30 minutes, stirring occasionally, until the lentils and pumpkin are tender.

7
Add lime juice and adjust seasoning

Squeeze the juice of the lime into the pot. Stir to combine. Taste the curry and adjust the seasoning if needed.

8
Serve hot

Serve the lentil and pumpkin curry hot, garnished with fresh cilantro if desired. Enjoy with steamed rice or warm naan bread.

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