Description
Lentil pumpkin curry is a heartwarming dish that combines creamy lentils with sweet pumpkin and aromatic spices. Perfect for chilly evenings, this vegan-friendly recipe is not only easy to prepare but also offers a delightful flavor experience that will impress your family and friends. Serve it over rice or quinoa for a nutritious meal that’s both comforting and satisfying.
Ingredients
Scale
- 1 cup green or brown lentils
- 2 cups diced pumpkin (fresh or canned)
- 1 can (13.5 oz) full-fat coconut milk
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 inch fresh ginger, grated
- 2 tsp cumin
- 1 tsp turmeric
- 2 tsp garam masala
- 4 cups low-sodium vegetable broth
- 2 cups fresh spinach (optional)
- 1 tbsp olive oil
Instructions
- Prepare the ingredients: Chop the onions, mince the garlic and ginger, and dice the pumpkin.
- Sauté aromatics: Heat olive oil in a large pot over medium heat. Add onions and sauté until translucent (about 5 minutes).
- Add garlic and ginger: Stir in minced garlic and grated ginger for another minute until fragrant.
- Incorporate lentils and spices: Add rinsed lentils, cumin, turmeric, and garam masala; stir well for about 2 minutes to coat lentils with spices.
- Add pumpkin and broth: Mix in diced pumpkin, vegetable broth, and coconut milk. Bring to a gentle simmer.
- Cook until tender: Allow the curry to simmer for about 25-30 minutes until lentils are tender but not mushy, stirring occasionally.
- Optional spinach: Stir in fresh spinach during the last 5 minutes of cooking until wilted.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 6g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 14g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg