Pumpkin and Lentil Curry Recipe

As the weather cools down, there’s nothing better than a warming curry to keep things cosy!

This Pumpkin and Lentil Curry is one of my favourites—packed with protein, full of flavour, and super healthy! It’s perfect for meal prep or a comforting weeknight dinner. Serve it over brown rice or cauliflower rice for a lower-carb option.

Ingredients:

• 1 medium pumpkin (about 1–1.5kg or 2–3 lbs), peeled and cubed

• 1 tablespoon olive oil

• 1 onion, chopped

• 2 cloves garlic, minced

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1 teaspoon garam masala

• 1 teaspoon turmeric

• 1 cup (200g) red lentils, rinsed

• 1 litre (4 cups) vegetable stock

• 400ml (1 can) coconut milk

• Salt and pepper to taste

• Fresh coriander (for garnish)

• Brown rice or cauliflower rice for serving

Instructions:

1. Roast the Pumpkin:

• Preheat the oven to 200°C (400°F).

• Toss the cubed pumpkin with olive oil, salt, and pepper. Roast for 20–25 minutes until tender.

2. Cook the Curry Base:

• Heat olive oil in a large pot over medium heat.

• Sauté the onion for 5 minutes until soft.

• Add the garlic, cumin, coriander, garam masala, and turmeric, and cook for 1 minute until fragrant.

3. Add Lentils and Stock:

• Stir in the red lentils and vegetable stock. Simmer for 20–25 minutes until the lentils are soft.

4. Finish with Pumpkin and Coconut Milk:

• Add the roasted pumpkin to the curry and stir in the coconut milk.

• Simmer for another 5 minutes and season with salt and pepper.

5. Serve:

• Serve the curry over brown rice or cauliflower rice.

• Garnish with fresh coriander.

Macros (Per Serving):

• Calories: 350

• Protein: 14g

• Carbs: 45g

• Fat: 12g

• Fibre: 12g

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Pumpkin and Lentil Curry