
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.
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.
Stir in the baby spinach and cook until just wilted. Fold through the cashew nuts. Taste and season with salt and black pepper as needed.
Serve the curry hot over a bed of steamed rice. Garnish with fresh coriander leaves and extra chopped cashews for added crunch.
For a strictly vegan version, substitute the chicken broth with vegetable broth. If pumpkin isn't in season, butternut squash or sweet potato work perfectly as substitutes. This curry freezes well and the flavors often deepen after a day in the fridge.




