One Pot Pumpkin Curry with Lentils
One Pot Pumpkin Curry with Lentils
A creamy and hearty vegetarian dish featuring pumpkin and lentils, perfect for a cozy meal.
Nutrition
Calories: 320cal
Carbohydrate: 53g
Protein: 12g
Fat: 7g
Cholesterol: – -mg
Sodium: 680mg
Difficulty Level: easy
20 min Prep
40 min Cook
1 hr Total
4 Servings
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 3 cups diced pumpkin (or butternut squash)
- 1 cup dried red lentils, rinsed
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 1 can (14 ounces) coconut milk
- 3 cups vegetable broth
- Salt and pepper to taste
- 1 tablespoon lemon juice
- Fresh cilantro, for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until it becomes translucent, about 5 minutes.
- Add the minced garlic and grated ginger to the pot. Stir and cook for another 2 minutes until fragrant.
- Stir in the ground cumin, coriander, turmeric, cinnamon, and cayenne pepper. Cook the spices with the onion mixture for 1 minute to release their flavors. Tip: Be careful not to let the spices burn; keep stirring them.
- Add the diced pumpkin, red lentils, coconut milk, and vegetable broth. Stir well to combine.
- Bring the mixture to a simmer, then lower the heat to medium-low. Cover the pot and let the curry cook for about 30 minutes, stirring occasionally, until the pumpkin and lentils are tender.
- Once cooked, season the curry with salt, pepper, and lemon juice to taste. Stir well.
- Serve hot, garnished with fresh cilantro. Tip: This curry pairs nicely with steamed rice or naan.