This Pumpkin, Red Lentil & Coconut Milk Curry is a wonderfully comforting dish made with tender pumpkin, creamy coconut milk, and protein-rich red lentils. Fragrant spices give it plenty of flavor, while the lentils naturally thicken the sauce into a rich and satisfying curry. It’s an easy one-pot meal that is perfect for a cozy lunch or dinner.
Ingredients
- 600 g pumpkin or squash, peeled and cut into cubes
- 200 g red lentils
- 1 can (400 ml) coconut milk
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon olive oil or coconut oil
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- ½ teaspoon turmeric
- ½ teaspoon smoked paprika
- ½ teaspoon ground coriander
- 500 ml vegetable broth
- Salt, to taste
- Black pepper, to taste
- Juice of ½ lime
- Fresh cilantro or parsley, for serving
Instructions
1. Prepare the Vegetables
Peel the pumpkin or squash and cut it into bite-sized cubes. Rinse the red lentils thoroughly under cold water and drain.
2. Sauté the Aromatics
Heat the oil in a large pot over medium heat. Add the chopped onion and cook for 3–4 minutes, until softened.
Add the garlic and grated ginger and cook for another minute.
3. Add the Spices
Stir in the curry powder, cumin, turmeric, smoked paprika, and coriander. Cook for about 30 seconds, stirring constantly, until fragrant.
4. Add the Pumpkin and Lentils
Add the pumpkin cubes and rinsed red lentils to the pot. Stir well so everything becomes coated in the spices.
Pour in the vegetable broth and coconut milk.
5. Simmer
Bring the mixture to a gentle boil, then reduce the heat.
Cover partially and simmer for 20–25 minutes, stirring occasionally, until the lentils are soft and the pumpkin is tender.
The lentils will break down slightly and naturally create a thick, creamy sauce.
6. Finish the Curry
Season with salt and black pepper. Add the fresh lime juice and stir gently.
If the curry is too thick, add a little extra vegetable broth or water until it reaches your preferred consistency.
7. Serve
Spoon the curry into bowls and garnish with fresh cilantro or parsley.
Serve on its own or alongside steamed rice, quinoa, or warm flatbread.
Tips for the Best Curry
- Choose a pumpkin or squash that becomes tender without completely falling apart.
- Rinse the lentils before cooking to remove excess starch.
- For a spicy curry, add a chopped chili or a pinch of cayenne pepper.
- For extra creaminess, stir in a little additional coconut milk just before serving.
- A squeeze of lime at the end balances the richness of the coconut milk.
Storage
Allow leftovers to cool before transferring them to an airtight container. Refrigerate for up to 4 days.
The curry thickens as it sits, so add a splash of water or vegetable broth when reheating.
Final Thoughts
This Curry de Courge, Lentilles Corail & Lait de Coco is the perfect combination of sweet pumpkin, creamy coconut milk, tender red lentils, and aromatic spices. It’s comforting, nourishing, and easy enough to make on a busy weeknight.