Pumpkin Lentil Curry
Treat yourself to this cozy Pumpkin and Red Lentil Curry tonight ... it's easy to make and so delicious!
Servings: 6 people
Calories: 390kcal
Ingredients
For Pumpkin:
- 1 pie pumpkin
- 1 tablespoon cooking oil (such as canola, vegetable, or olive)
- kosher salt
For Curry:
- 2 teaspoons cooking oil (such as canola, vegetable, or olive)
- 2 medium carrots, diced
- 1 medium onion, diced
- 1 large yellow pepper, diced
- 2 large cloves garlic, minced
- 1 tablespoon minced ginger
- 1 tablespoon brown sugar
- 1 (4-ounce) jar red curry paste (see note)
- 1 cup red lentils
- 2 cups vegetable broth
- 1 (13.5-ounce) can coconut milk
- 1 (5-ounce) bag spinach, chopped
- 1 tablespoon chopped cilantro
- 1 lime, cut into 6 wedges
Instructions
Prepare Pumpkin:
- Preheat oven to 425 degrees.
- Peel pumpkin and remove seeds. Cut into cubes. (You should have about 6 cups.)
- Place pumpkin on baking sheet. Drizzle with 1 tablespoon cooking oil and season with salt to taste. Mix well.
- Roast pumpkin for 20 minutes. Flip, then continue cooking until tender and lightly browned (about 10 to 15 minutes). Set aside until ready to use.
Prepare Curry:
- While pumpkin cooks, heat 2 teaspoons cooking oil in a large frying pan over medium heat.
- Add carrots, onions, and pepper to oil, then season with salt. Cook until onion turns translucent, stirring occasionally (about 7 to 10 minutes).
- Stir in garlic and ginger, then cook until fragrant, stirring constantly (about 30 seconds).
- Mix in brown sugar and curry paste, then cook for 1 minute, stirring constantly.
- Add lentils, broth, and coconut milk to veggies. Bring mixture to a boil.
- Reduce heat to a simmer, then cover pan with lid, leaving a small crack open. Simmer until lentils are tender and starting to break down, stirring occasionally (about 15 to 20 minutes).
- Stir in roasted pumpkin, spinach, and cilantro. Season to taste with salt.
- Serve curry over rice (if desired) with lime wedges. Enjoy!
Notes
I used Thai Kitchen curry paste (which is very mild) for this recipe, because it's easy to find in most U.S. grocery stores. If you use a different brand, make sure to taste the curry paste before adding a whole jar. Other brands may be much spicier, and you may only need two or three tablespoons instead of a full jar (which is about ½ cup).
This recipe makes about 6 average servings or 4 large servings.
Make sure to read the info before this recipe card for more tips, tricks, and variations!
Nutrition
Calories: 390kcal
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