Pumpkin and Red Lentil Curry
A hearty, nourishing, vegetable-packed curry, that is rich in spices and flavour, and so quick and easy to make for a weeknight dinner!
Ingredients
- 2 tbsp coconut oil
- 1 onion
- 4 cloves garlic
- 2 tsp paprika
- 2 tsp cumin
- 1 tsp ground coriander
- 2 tsp garam masala
- 1 tsp turmeric
- 2 tsp garlic powder
- 1.5 cups dried split red lentils
- 500 grams butternut pumpkin
- 3.5 cups stock*
- 400 ml tin of diced tomatoes
- 200 grams button mushrooms
- 80 grams baby spinach leaves
- 270 ml tin of coconut milk
- salt and pepper to taste
Optional (to serve)
- steamed rice
- yoghurt
- fresh chilli
- fresh coriander or spring onions
Instructions
- Prepare you vegetables: finely dice onion, mince garlic cloves, peel and cube pumpkin and slice mushrooms. Rinse lentils in a strainer. Set it all aside.
- Heat the coconut oil in a large pot on a medium heat.
- Add onion and garlic to the coconut oil and cook for one minute, until onions are just translucent.
- Add all spices to the onion and garlic, and stir through for a further minute until the spices are fragrant.
- Add lentils and pumpkin into the pot and stir and cook through for 2 minutes.
- Add in your stock and tin of diced tomatoes to the pot and stir.
- Bring up to the boil and then turn the pot down to a gentle simmer and cook, partially covered, for 15 minutes, or until lentils have broken down and pumpkin is soft and cooked through.
- Add coconut milk, spinach and mushrooms to the pot. Stir and taste, season with salt and pepper as needed. Cook for a further two minutes until spinach has wilted and mushrooms have cooked through.
- Serve as desired. (Recommended to serve on rice with toppings as noted in recipe).
Notes
*I use a vegetarian-friendly chicken flavoured stock in this to give it a more hearty flavour, but you can use a vegetable stock if you're more comfortable to do so.