Creamy Pumpkin Lentil Curry (Print Version)

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

# What You’ll Need:

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)

07 - 3/4 cup red lentils, rinsed

08 - 1 can (13.5 ounces) coconut milk

09 - 1 3/4 cups vegetable broth

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

16 - 2 tablespoons fresh cilantro, chopped

17 - Juice of 1/2 lime

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.

01 - Enhance richness by stirring in a spoonful of coconut yogurt at the end.

02 - Yellow split peas may be substituted for lentils if preferred; increase cooking time by 10 to 15 minutes.

03 - Steamed basmati rice or warm naan are excellent accompaniments.

04 - Increase fresh chili or add chili flakes if additional heat is desired.