Creamy Pumpkin Lentil Curry (Print Version)

Pumpkin and lentils in creamy coconut sauce, delicately spiced for a hearty, satisfying meal.

# What You’ll Need:

→ Vegetables

01 - 1 pound pumpkin, peeled and diced
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 3/4 inch piece fresh ginger, grated
05 - 1 medium tomato, chopped
06 - 1 green chili, finely chopped (optional)

→ Lentils

07 - 3/4 cup red lentils, rinsed

→ Liquids

08 - 1 can (13.5 ounces) coconut milk
09 - 1 3/4 cups vegetable broth

→ Spices

10 - 2 tablespoons curry powder
11 - 1 teaspoon ground cumin
12 - 1 teaspoon ground coriander
13 - 1/2 teaspoon turmeric
14 - 1/2 teaspoon chili powder (optional)
15 - Salt and freshly ground black pepper, to taste

→ Fresh & Garnish

16 - 2 tablespoons fresh cilantro, chopped
17 - Juice of 1/2 lime

# How to Make It:

01 - Heat 2 tablespoons oil in a large pot over medium heat. Add onion and sauté for 3 to 4 minutes until soft and translucent.
02 - Incorporate minced garlic, grated ginger, and green chili (if using). Sauté for 1 minute until aromatic.
03 - Stir in curry powder, ground cumin, ground coriander, turmeric, and chili powder. Cook for 1 minute, stirring constantly to release flavors.
04 - Fold in diced pumpkin and chopped tomato. Cook for 3 to 4 minutes, stirring occasionally.
05 - Add rinsed red lentils, coconut milk, and vegetable broth. Stir well and bring mixture to a gentle simmer.
06 - Lower the heat, cover, and cook for 25 to 30 minutes, stirring occasionally, until pumpkin is tender and lentils are soft.
07 - Season with salt and black pepper to taste. Stir in lime juice.
08 - Serve hot, garnished with chopped fresh cilantro.

# Additional Tips::

01 -
  • Uses ingredients easily found in most pantries
  • Quick enough for weeknights but flavorful enough for special meals
  • Vegan and gluten free so nearly everyone can enjoy it
  • Perfect balance of rich creamy texture with bright spice and tang
02 -
  • Naturally high in fiber while low in saturated fat
  • Packed with vitamins from both pumpkin and lentils
  • Stays flavorful for days and actually tastes even better after sitting overnight
03 -
  • Always toast your spices in the oil for the fullest flavor, do not skip the step where they hit the heat directly
  • Pumpkin size matters, small and even cubes cook best and let flavors surround each bite
  • Taste at the end before adding extra salt or lime, fresh lime at serving brings everything alive

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