Recipes

Pumpkin and Lentil Curry

This is a delicious vegetarian curry that is so easy to prepare.

It’s chock full of goodness, with protein from the lentils, warming spices and 4 of your recommended 5 serves of veggies per day.

Pumpkin-and-Lentil-Curry-

Please don’t be put off by the long list of ingredients, as many of them are spices and pantry cupboard staples.

Instead of automatically serving a dish like this with rice or cous cous, why not consider filling one side of your plate with baby spinach. It adds a delicious crunch as well as a big hit of antioxidants, vitamins and minerals.

This is a great recipe to make and freeze into lunch portions. Simply defrost and throw on the leaves to serve.

Butternut pumpkin not only tastes great, but it is also easier to peel than some varieties. Simply chop off the ends, and then peel with a vegetable peeler.

Print Recipe
Pumpkin and Lentil Curry
Pumpkin-and-Lentil-Curry-
Course Main Dish
Cuisine Asian
Servings
people
Ingredients
  • 1 small butternut pumpkin peeled, de-seeded and cut into chunks
  • 2 400g tins of lentils drained and well rinsed
  • 2 red onions peeled and diced
  • 1 tbsp olive oil
  • 400 mL chicken or veggie stock
  • 3 tbsp curry powder
  • 1 tsp garam masala
  • 1 tsp cinnamon
  • ½ tsp turmeric
  • 1 tsp minced chilli optional
  • 1 240g can coconut milk 240g
  • 1 400g tin of diced tomatoes
  • Salt and pepper to taste
  • 6 tbsp natural or Greek yoghurt to serve
  • 2 cups of baby spinach leaves to serve
  • Coriander or parsley leaves to serve
Course Main Dish
Cuisine Asian
Servings
people
Ingredients
  • 1 small butternut pumpkin peeled, de-seeded and cut into chunks
  • 2 400g tins of lentils drained and well rinsed
  • 2 red onions peeled and diced
  • 1 tbsp olive oil
  • 400 mL chicken or veggie stock
  • 3 tbsp curry powder
  • 1 tsp garam masala
  • 1 tsp cinnamon
  • ½ tsp turmeric
  • 1 tsp minced chilli optional
  • 1 240g can coconut milk 240g
  • 1 400g tin of diced tomatoes
  • Salt and pepper to taste
  • 6 tbsp natural or Greek yoghurt to serve
  • 2 cups of baby spinach leaves to serve
  • Coriander or parsley leaves to serve
Pumpkin-and-Lentil-Curry-
Instructions
  1. Drain the lentils, rinse well, and set aside.
  2. In a large frying pan, heat up the oil. Cook the onions for 5 minutes until tender.
  3. Add the pumpkin and the stock, stir to combine.
  4. Place the lid on and simmer for 15-20 minutes until the pumpkin is tender.
  5. Place the contents of the pan into a blender (or use a stick blender) and process until smooth.
  6. Return to the heat and add the curry powder, spices, coconut milk, lentils, and tomatoes. Stir well to combine and season to taste.
  7. Simmer on a low heat for a further 15 minutes.
  8. Place into bowls and dollop the yoghurt on top. Sprinkle with fresh coriander or parsley and then load up the rest of the plate with baby spinach.
Recipe Notes

Serves: 6. Calories per serve: 295.

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