Spiced Pumpkin and Lentil Curry with Coconut and Fresh Coriander
Get ready to cozy up with a bowl of pure comfort! This Spiced Pumpkin and Lentil Curry combines warm, aromatic spices, creamy coconut, and a fresh pop of coriander. It's hearty, wholesome, and oh-so-flavorful—a meal that'll wrap you up like your favorite fall sweater!
4.7 out of 5 (3 ratings)
Prep Time
20 minutes
Cook Time
35 minutes
Servings
4 servings
Cuisine
Indian
Ingredients
- •2 tablespoons vegetable oil
- •1 large onion, finely chopped
- •3 garlic cloves, minced
- •1 tablespoon fresh ginger, grated
- •2 teaspoons ground cumin
- •2 teaspoons ground coriander
- •1 teaspoon turmeric powder
- •1/2 teaspoon chili powder (optional)
- •400g pumpkin, peeled and cut into 1-inch cubes
- •200g red lentils, rinsed
- •400ml coconut milk
- •400ml vegetable stock
- •1 large tomato, finely chopped
- •1 cinnamon stick
- •Salt to taste
- •Freshly ground black pepper to taste
- •1 bunch fresh coriander, chopped (reserve some for garnish)
- •Juice of 1 lime
- •Steamed rice or flatbread, for serving
Instructions
- 1
Heat the vegetable oil in a large pot over medium heat. Add the finely chopped onion and sauté until soft and translucent, about 5-7 minutes.
- 2
Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
- 3
Add the ground cumin, ground coriander, turmeric powder, and chili powder (if using). Stir well to coat the onion mixture with the spices, letting them toast for about 1 minute.
- 4
Add the cubed pumpkin to the pot, stirring to combine with the spices. Cook for 3-4 minutes, allowing the pumpkin to absorb the flavors.
- 5
Rinse the red lentils thoroughly under cold water, then add them to the pot along with the chopped tomato, cinnamon stick, coconut milk, and vegetable stock. Stir everything together.
- 6
Bring the mixture to a gentle boil, then lower the heat to a simmer. Cover the pot and cook for 20-25 minutes, stirring occasionally, until the lentils are tender and the pumpkin is soft but not mushy.
- 7
Season the curry with salt and freshly ground black pepper to taste. Remove the cinnamon stick and discard.
- 8
Stir in the lime juice and most of the chopped fresh coriander, reserving some for garnish.
- 9
Serve the curry hot over steamed rice or with warm flatbread. Garnish with the remaining fresh coriander for a burst of freshness.
Nutrition Information
Calories
320 calories
Protein
10g
Carbs
33g
Fat
17g
Frequently Asked Questions
Q: Can I use a different type of lentil for this recipe?
A: Yes, you can use other types of lentils like green or brown lentils, but keep in mind that they may take longer to cook compared to red lentils. Adjust the cooking time accordingly and check for doneness before serving.
Q: What can I substitute for pumpkin if it's not in season?
A: If pumpkin is not available, you can use butternut squash, sweet potatoes, or even carrots as a substitute. These options have a similar texture and sweetness that work well in the curry.
Q: Can I make this recipe spicier?
A: To add more heat, you can increase the amount of chili powder, or add fresh chopped chilies or a pinch of cayenne pepper. Adjust the spice level gradually to suit your taste.
Q: Can I use light coconut milk instead of full-fat?
A: Yes, you can use light coconut milk to reduce the fat content, but the curry may be slightly less creamy. If you prefer a richer texture, consider adding a tablespoon of coconut cream or a splash of heavy cream.
Q: How can I fix my curry if it turns out too thick?
A: If the curry is too thick, you can thin it out by adding a little more vegetable stock or water. Start with a few tablespoons at a time and stir well until you reach your desired consistency.
Q: How should I store leftovers, and how long will they last?
A: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or stock if the curry has thickened during storage.
Q: What are some good serving suggestions for this curry?
A: This curry pairs beautifully with steamed basmati rice, quinoa, or warm flatbreads like naan or roti. For a heartier meal, you can also serve it alongside a cucumber raita or a fresh green salad.
Make This Recipe Your Own
AI Chef Assistant
Get real-time cooking guidance and ingredient substitution tips from our AI chef
Smart Scaling
Instantly adjust serving sizes and quantities to match your needs
Ingredient Swaps
Customize recipes with AI-powered ingredient alternatives and substitutions
Search for "Spiced Pumpkin and Lentil Curry with Coconut and Fresh Coriander" in the DigiDish app to get started!
More Recipes You'll Love
Get ready to fall in love with fall flavors! This Autumn Lentil Salad is a cozy, crunchy, and colorful combo topped with...
Get ready to spice up your dessert game! These Pumpkin Spice Churro Bites are crispy, pillowy delights bursting with fal...
Get ready to spice up your dinner table! This Golden Acorn Squash Curry is a cozy blend of creamy coconut, tangy tamarin...
Get ready to elevate your sandwich game! This charred sweet potato sandwich is a flavor-packed adventure, stacked high w...
Ready to crunch into something fresh and fabulous? This Maple Glazed Apple Fennel Slaw is a harmony of crisp apples, zes...