Pumpkin Lentil Curry

5 from 1 vote

This pumpkin lentil curry features tender lentils simmered in an super flavorful pumpkin curry sauce and piled high over bowls of fluffy rice with fresh cilantro and lime wedges.

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 221kcal

Ingredients

1 tablespoon vegetable oil
1 medium sweet onion, finely diced
1 tablespoon minced fresh ginger
4 medium cloves garlic, minced
3 tablespoons red curry paste
1/2 teaspoon ground turmeric
1/2 teaspoon ground coriander
1 can (13.5 oz) coconut milk
1 can (15 oz) petite-diced tomatoes, undrained
1 cup pumpkin puree
1/2 cup vegetable broth (or chicken broth if non-vegetarian)
3/4 cup dry brown lentils
2 cups firmly-packed baby spinach
Steamed rice, fresh cilantro, and lime wedges for serving

Instructions

In a large skillet or Dutch oven, heat oil over medium-high heat until shimmery. Add onion and saute 3-5 minutes until tender.
Reduce heat to medium and add ginger, garlic, curry paste, turmeric, and coriander. Let cook 2-3 minutes until fragrant and onion is evenly coated.
Add coconut milk, diced tomatoes, pumpkin, broth, and lentils to pan. Bring curry to a simmer over medium heat, then reduce heat to medium-low and let simmer 15-20 minutes until lentils are tender, stirring occasionally.
Stir spinach into curry until wilted and season curry with salt and pepper to taste. Serve curry warm over steamed rice with cilantro and fresh lime squeezed over top. Enjoy!

Notes

Storing Instructions

Store curry in refrigerator up to 6 days. Curry may also be frozen up to 2 months.

Nutrition