Pumpkin Lentil Curry

It’s the season of pumpkin spice and everything nice, so I thought it would be fitting to post this recipe for Pumpkin Lentil Curry. This dish is a simple one-pot meal that will make your mouth water as you cook it. The ingredients include pumpkin puree, lentils, coconut milk, curry powder and cumin. It also contains onion, garlic cloves (or ginger), tomatoes and carrots. Once these ingredients are combined in a pot with perfect seasoning proportions, they create a hearty curry with an amazing aroma!

Before you get started, you must first clean and chop the vegetables into small pieces. Then in a large pot or saucepan that can hold all of your ingredients, add olive oil on medium heat. Add onions and garlic to cook for about five minutes until they are softened but not browned.

Add the chopped carrots and tomatoes while stirring occasionally for another five minutes then stir in one tablespoon of curry powder (or more if you like it spicy) along with cumin, salt and pepper. Stir this mixture together thoroughly so that there are no spices left at the bottom of the pan before adding two cups of water to create some liquid which will help steam up any other veggies you may have included with your recipe such as mushrooms or zucchini squash.

After that, all you need to do is add the pumpkin and lentils. Give it a good stir before adding your liquid from earlier on top of everything else. Let this mixture simmer with lid off for about ten minutes or until most of the water has evaporated leaving mostly curry and vegetables behind in the pot! Add some fresh chopped cilantro if desired but at least one tablespoon after cooking because it will taste better when cooked briefly again later on rather than being added raw after cooking as well. Serve over rice or any grain like quinoa for a hearty meal!

How to make it more delicious?

-Add more vegetables and mix in some carrots. It is also a good idea to add potatoes because pumpkin can be quite filling. You could also swap out the lentils for chickpeas or beans of your preference, if you prefer that texture better than lentils.

-Top with rice instead of quinoa or couscous, which are both delicious options too! Rice will take longer to cook but when it’s done it adds so much flavor and makes this dish feel like a complete meal on its own. If you’re using brown rice then make sure to allow extra time since brown rice takes longer to cook than white rice does (check package directions).

-Finish with a squeeze of lime juice before serving if desired – it’s amazing!

-Feel free to play around with the spices. Sometimes I like to add cumin, and sometimes red pepper flakes for some added heat. If you’re not a spicy person feel free to omit these or start with less than is called for in the recipe until you can gradually adjust up if needed.

What about flavors?

Mixing the spices in with the pumpkin puree is a good way to distribute them evenly. I like to use garam masala, but you can also add other flavors like cumin or coriander.

Mixing up your own curry leaves adds flavor and color (in this case green) while adding just one ingredient: curry leaf powder!

Lastly, it’s time for salt–no need to go overboard here as that will overpower all of the other ingredients. Add about half what you would usually put in because there’s already plenty coming from elsewhere in these recipes.”

What can I use instead of pumpkin?

Answer: I would recommend using butternut squash.

What can I use instead of lentils?

Answer: You could also try beans, chickpeas or black-eyed peas. *If you are allergic to gluten and soy, then you might want to check out the recipe for Curried Chickpea Stew.*

How can I make this an Indian dish instead of a Thai one?

Answer: You can replace the curry paste with garam masala and use cilantro instead of basil.

How long does this take to cook?

Answer: This recipe takes about 45 minutes or so, depending on how much you want to make. *If you are making a smaller batch then it will be done in 30-40 minutes*

What spices do I need for this dish?

The five most important ones are ginger (fresh), garlic, turmeric, ground coriander seeds and ground black pepper. You may also like to add cardamom pods if available as they have an amazing taste that is hard not to love!

Why should I eat lentils over other types of food?

Answer: They’re rich in protein, (even more so than most meat), they’re rich in fibre and low carb, which is a great combo for anyone looking to lose weight.

What are some other foods I can eat with this dish?

Answer: Rice or potatoes go well as do raita (a cucumber salad) and yogurt.

Should I use canned pumpkin puree from the supermarket?

Yes! If you have fresh then it will be just as good but that’s not always possible so feel free to substitute canned pumpkin if needed!

Do lentils need soaking before cooking?

Yes, lentils should be soaked in water overnight.