Easy Coconut Pumpkin and Lentil Curry

Name: Easy Coconut Pumpkin and Lentil Curry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5
Ingredients: 400 g can brown lentils; 250 g pumpkin; 2 cup baby spinach; 0.5 onion; 4 clove garlic; 2 tsp fresh ginger; 400 ml can coconut milk; 1 cup chicken broth; 0.5 cup tomato passata; 2 tbsp coconut oil, ghee or any regular cooking oil; 1 tbsp garam masala; 2 tbsp curry powder; 2 tsp cumin; 1 tsp coriander powder; 1 tsp paprika; 0.5 tsp turmeric powder; 0.5 tsp each cooking/kosher salt + black pepper; 0.5 cup cashews; 1 handful Coriander/cilantro leaves; 1 tbsp Chopped cashews

A rich and creamy plant-based curry packed with tender pumpkin, hearty lentils, and vibrant baby spinach. This quick one-pot meal is perfectly spiced and finished with crunchy cashews for a satisfying weeknight dinner.

Servings5 Portions

Prep Time15 Mins

Cook Time15 Mins

Difficulty

Easy

Ingredients

can brown lentils
400 g
pumpkin
250 g
baby spinach
2 cup
onion
0.5
garlic
4 clove
fresh ginger
2 tsp
can coconut milk
400 ml
chicken broth
1 cup
tomato passata
0.5 cup
coconut oil, ghee or any regular cooking oil
2 tbsp
garam masala
1 tbsp
curry powder
2 tbsp
cumin
2 tsp
coriander powder
1 tsp
paprika
1 tsp
turmeric powder
0.5 tsp
each cooking/kosher salt + black pepper
0.5 tsp
cashews
0.5 cup
Coriander/cilantro leaves
1 handful
Chopped cashews
1 tbsp

Step-by-Step Instructions

Heat the coconut oil or ghee in a deep skillet or large pot over medium-high heat. Add the chopped onion, minced garlic, and grated ginger, then sauté for about 2 minutes until the onion is translucent and slightly golden.

Add the garam masala, curry powder, cumin, coriander powder, paprika, and turmeric to the pot. Stir constantly for 1 minute to toast the spices and release their fragrance; don't worry if the mixture looks a bit dry.

Pour in the coconut milk, tomato passata, and chicken broth. Stir until the liquids are well incorporated. Add the drained lentils and cubed pumpkin to the sauce.

Bring the curry to a boil, then reduce the heat to maintain an energetic simmer. Cook for 10-12 minutes, or until the pumpkin is tender but not mushy and the sauce has thickened to your liking.