Spiced Pumpkin Lentil Curry with Coconut Spinach and Toasted Cashews

Ingredients

• •1 tablespoon olive oil
• •1 medium onion, finely chopped
• •3 garlic cloves, minced
• •1 tablespoon fresh ginger, grated
• •2 teaspoons ground cumin
• •1 teaspoon ground coriander
• •1 teaspoon garam masala
• •1/2 teaspoon turmeric powder
• •1/4 teaspoon cayenne pepper (optional, for heat)
• •1 cup red lentils, rinsed
• •2 cups pumpkin, diced
• •3 cups vegetable broth
• •1 can (13.5 oz) coconut milk
• •4 cups fresh spinach leaves
• •1/2 cup toasted cashews
• •Salt and pepper to taste
• •Juice of 1 lime
• •Fresh cilantro leaves for garnish (optional)

Instructions

1. 1

   Heat the olive oil in a large pot over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until softened and translucent.

2. 2

   Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

3. 3

   Add the ground cumin, coriander, garam masala, turmeric powder, and cayenne pepper (if using). Stir the spices into the onion mixture and cook for 30 seconds to release their aroma.

4. 4

   Mix in the diced pumpkin and rinsed red lentils, coating them evenly with the spice mixture.

5. 5

   Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, stirring occasionally, until the lentils and pumpkin are tender.

6. 6

   Stir in the coconut milk and fresh spinach leaves. Cook for an additional 5 minutes until the spinach is wilted and the curry is heated through.

7. 7

   Season the curry with salt and pepper to taste, then squeeze in the juice of one lime to brighten the flavors.

8. 8

   Serve the curry hot, garnished with toasted cashews and fresh cilantro leaves (if desired). Pair it with basmati rice or naan for a complete meal.