Creamy Pumpkin Lentil Curry

A warming, flavourful Creamy Pumpkin Lentil Curry perfect for chilly evenings, this pumpkin lentil curry blends comforting spices, rich coconut milk, and sweet pumpkin for a wholesome plant-based meal that comes together in under 30 minutes.

Ingredients:

• 1 tbsp canola oil

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 2 tbsp red curry paste

• 2 cups vegetable stock

• 1 tin coconut milk (400ml)

• 1 cup mashed roasted pumpkin

• 1 tbsp tomato paste

• ¾ cup red lentils, rinsed

• 2 cups baby spinach

• Salt & pepper to taste

Method:

1. Heat oil in a large pot over medium-high heat. Add onion and cook for about 2 minutes until soft and just golden. Add garlic and red curry paste, stirring for 1 minute to combine and release aromas.

2. Stir in vegetable stock, coconut milk, pumpkin mash, tomato paste, and lentils. Bring to a gentle simmer.

3. Reduce heat to medium-low, cover, and cook for 15 minutes, stirring occasionally. The lentils should be tender but not mushy. Season with salt and pepper to taste.

4. In the last 3–5 minutes of cooking, stir in the spinach and allow it to wilt into the curry.

5. Spoon curry over your choice of rice, quinoa, or even cauliflower rice. Top with roasted cashews, chopped coriander, and a squeeze of lime if desired.

   
   

Optional Extras:

• Swap spinach for kale or silverbeet

• Add roasted eggplant or capsicum for richness

• Crumble feta or add coconut yoghurt when serving for a creamy finish

• Stir in a spoonful of peanut butter for deeper nutty flavour

Pro Tips:

• Bulk it out: Add chopped carrots, zucchini, or canned chickpeas for more texture and variety.

• Balance flavours: A dash of lime juice or a spoonful of brown sugar can balance heat and sweetness.