This glorious pumpkin and red lentil curry is the ultimate in comfort food. Creamy and utterly delicious, this is a healthy and easy recipe with amazing flavors of Indian Garam Masala and creamy coconut milk.
Now, I’m not going to pretend that every recipe to come out of my kitchen is a stunner. These are red lentils after all. They fall apart and lose their simple, beautiful form and color. So what I am talking about here, is inner beauty. This pumpkin and red lentil curry is humble, its appearance understated, and it doesn’t demand a lot of “look at me” attention. But every little bite you take is full of rich flavors, thanks to ginger, garlic and the aromatic mixture of earthy, sweet, and savory ground spices which make up the complex flavor of Garam Masala.
In addition to its flavor, what I love most about this simple red lentil curry recipe, is that it reheats really well. Meaning, you’ll have tasty leftovers to enjoy for a quick-lunch or dinner the next day…if you are cooking for one….even longer! The veggies you choose to include in this meal are also up for debate. You could sub out pumpkin for sweet potato, but I love the nutty and sweet, almost chestnut-like flavor that Hokkaido pumpkin adds to this curry.
Pumpkin and Red Lentil Curry with Garam Masala & Coconut
- 2 tablespoon extra-virgin olive oil
- 3 small yellow onions, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 teaspoons Garam Masala spice
- 1 small Hokkaido pumpkin (max. 1 kg), trimmed, seeded and cut into bite-sized pieces
- 1 cup dry red lentils (200 g)
- 1 x 400 g can organic diced tomatoes
- 4 cups water (1 liter)
- 1 1/2 teaspoons sea salt
- 1 x 400 ml can organic coconut milk
- 4 generous handfuls kale leaves, center ribs and stems removed, leaves coarsely chopped (optional)
- Fresh cilantro, to garnish
- Lime wedges, for serving
Heat the oil in a large pot over medium to medium-heat heat. Once hot, add the onion and cook, stirring often, until the onion softens, about 4-5 minutes. Add the garlic, ginger and Garam Masala spice; sauté 1 minute.
Add the pumpkin, lentils, diced tomatoes, water and salt. Increase heat, bring to a light boil, cover, and cook on medium-low heat (enough to maintain a simmer), stirring occasionally, for 20 minutes, until the pumpkin is tender. Add the kale leaves (if using) 5 minutes before cooking time is complete and simmer until tender.
Stir in the coconut milk and cook for 1-2 more minutes, until heated through.
Divide into bowls, garnish with fresh cilantro and serve with lime wedges. Enjoy!
- I like Lebensbaum Garam Masala which can be found at your local organic food store.
- Any type of kale works well with this dish. Look for curly kale, red Russian kale and dinosaur kale (which is also known as Tuscan kale, lacinato kale or black kale) at your local farmers markets. Or feel free to substitute with spinach or swiss chard, roughly chopped.
- This pumpkin and red lentil curry can be enjoyed on it's own or served over rice for a hearty meal.
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