Red Lentil Curry with Pumpkin (Print-Friendly Version) Recipe

There’s something truly heartwarming about a bowl of Red Lentil Curry with Pumpkin (Print-Friendly Version). This creamy, plant-based dish blends tender red lentils and sweet, vibrant pumpkin with rich coconut milk and fragrant spices, creating a cozy meal that’s protein-packed and utterly satisfying. Ready in just about 40 minutes, it’s perfect for busy evenings when you want something nourishing, colorful, and bursting with flavor. Whether you’re a seasoned curry lover or trying this combination for the first time, this recipe is bound to become a cherished favorite.

Ingredients You’ll Need

Each ingredient in this recipe plays a crucial role, from building layers of flavor to creating a luscious texture and inviting color. The simplicity of these pantry staples makes it easy to put together a wholesome curry that feels both comforting and exciting on your plate.

• 1 tablespoon coconut oil or other neutral oil: Adds a subtle tropical aroma and is perfect for sautéing the aromatics.
• 1 large onion, finely chopped: Forms the flavorful base with natural sweetness when softened.
• 4 cloves garlic, minced: Infuses the curry with a pungent, savory kick.
• 5 cm piece fresh ginger, finely chopped: Brings warmth and a slight zing to brighten the dish.
• 2 tablespoons curry powder or Madras curry paste: The central spice blend that makes your curry sing with traditional South Asian flavors.
• 450 grams pumpkin (such as Hokkaido red kuri squash), diced: Offers natural sweetness and creamy texture as it cooks down.
• 200 grams red lentils, rinsed and drained: The protein-rich heart of the dish that thickens and mellows during simmering.
• 400 grams chopped tomatoes: Adds acidity and body, balancing richness perfectly.
• 480 millilitres vegetable broth: Provides depth and moisture, enhancing every bite.
• 400 millilitres full-fat coconut milk: Creates the silky, luxurious curry sauce with its rich, creamy consistency.
• 2 tablespoons cashew butter: Enriches the curry with nutty creaminess; feel free to substitute with peanut butter, almond butter, or tahini.
• Salt, to taste: Essential for highlighting and balancing all flavors.
• Black pepper, to taste: Adds a gentle, warming spice at the finish.
• Juice of ½ lime or lemon: A bright splash of acidity to lift the final dish.
• Basmati rice or flatbread (optional, to serve): Perfect accompaniments to soak up the curry sauce.
• Toasted cashews or peanuts (optional garnish): Adds crunch and nutty contrast.
• Sesame seeds (optional garnish): For a delicate, toasty finish.
• Pomegranate seeds (optional garnish): Bursts of juicy sweetness and beautiful color.
• Fresh cilantro or parsley (optional garnish): Adds herbaceous freshness just before serving.

How to Make Red Lentil Curry with Pumpkin (Print-Friendly Version)

Step 1: Sauté the Aromatics

Start by heating the coconut oil in a large, deep skillet over medium heat. Toss in the finely chopped onion and let it soften for 2 to 3 minutes until translucent and mildly sweet. Stir in the minced garlic and freshly chopped ginger, cooking for about one minute until fragrant. This is the flavor foundation that will make your curry stand out.

Step 2: Prepare the Lentils

While the aromatics are working their magic, rinse your red lentils thoroughly under cold running water using a fine-mesh sieve. This removes excess starch and ensures a cleaner, less muddy curry texture once cooked.

Step 3: Build the Spice Layer

Add the curry powder or Madras curry paste directly to the pan with the softened onion, garlic, and ginger. Stir everything together along with the diced pumpkin and rinsed lentils for 1 to 2 minutes. This quick stir-fry helps release the essential oils and aromas from the spices, making the curry irresistibly fragrant.

Step 4: Add Liquids and Simmer

Pour in the chopped tomatoes, vegetable broth, creamy coconut milk, and the cashew butter. Stir thoroughly to combine all ingredients, then bring the mixture to a gentle boil. Once it’s bubbling, reduce the heat to low and cover with a lid. Let the curry simmer for 25 to 30 minutes, stirring occasionally so nothing sticks to the bottom. The pumpkin and lentils will soften beautifully, melding flavors into a silky, satisfying sauce.

Step 5: Season and Finish

After everything is tender, add salt, black pepper, and the juice of half a lime or lemon to brighten the dish. Taste and adjust seasonings as needed to find that perfect balance between sweet, spicy, and tangy. This final step is what transforms the curry from good to utterly memorable.

Step 6: Serve and Garnish

Dish up your Red Lentil Curry with Pumpkin (Print-Friendly Version) piping hot alongside fragrant basmati rice or warm flatbread. Scatter some toasted nuts, sesame seeds, pomegranate arils, and fresh herbs on top for textural contrast and bursts of color. Every spoonful becomes a celebration of flavors and textures.

How to Serve Red Lentil Curry with Pumpkin (Print-Friendly Version)

Garnishes

Simple garnishes go a long way in elevating this curry. Toasted cashews or peanuts add crunch, while sesame seeds lend subtle nuttiness. Pomegranate seeds offer bursts of sweet juiciness that beautifully contrast the creamy curry. A sprinkle of fresh cilantro or parsley introduces a vibrant, herbal freshness that brightens the entire dish.

Side Dishes

Basmati rice is a classic pairing, its fragrant grains perfect for soaking up the luscious curry sauce. Alternatively, serve with warm flatbread like naan, roti, or chapati to scoop and savor every bite. For extra texture, try a simple cucumber salad or lightly sautéed greens alongside to balance richness with crispness.

Creative Ways to Present

For a modern twist, serve the curry in a bread bowl made from a hollowed-out round loaf, turning the dish into an edible masterpiece. Another fun idea is layering the curry over grains like quinoa or millet for added nutrition and bite. If you want to impress guests, build individual curry jars layered with rice and garnishes for a colorful and portable meal experience.

Make Ahead and Storage

Storing Leftovers

This Red Lentil Curry with Pumpkin (Print-Friendly Version) keeps exceptionally well in the refrigerator for up to 4 days. Store leftovers in an airtight container to maintain freshness and prevent absorbing other odors. The flavors often deepen over time, making next-day servings even more delicious.

Freezing

You can freeze this curry for up to 3 months without losing its vibrant taste or creamy texture. Portion it into freezer-safe containers, ensuring it cools to room temperature before sealing. When ready to enjoy, thaw overnight in the fridge for best results.

Reheating

Reheat gently on the stovetop over low heat while stirring occasionally to prevent scorching. Add a splash of water or coconut milk if the curry appears too thick. Alternatively, microwave in short bursts, stirring between intervals to heat evenly and retain that just-cooked creaminess.

FAQs

Can I substitute the pumpkin with another vegetable?

Absolutely! Butternut squash, sweet potatoes, or even carrots work wonderfully as alternatives, offering similar sweetness and texture that complement the red lentils and coconut milk beautifully.

Is this curry spicy?

This recipe is gently spiced thanks to the curry powder or Madras paste, making it approachable for most palates. If you prefer more heat, you can always add chopped chili or chili flakes during cooking.

Can I make this curry vegan?

Yes, the recipe is naturally vegan as it uses plant-based oils, vegetables, legumes, and coconut milk. Just ensure any store-bought curry powder or paste you use doesn’t contain animal-derived ingredients.

What’s the best way to rinse red lentils?

Place the lentils in a fine-mesh sieve and rinse under cold running water, stirring gently with your hand to remove dust or debris until the water runs clear. This helps achieve a clean flavor and prevents the curry from becoming too mushy.

How thick should the curry be?

The curry should be creamy and thick enough to coat a spoon but still saucy enough to enjoy with rice or bread. If it thickens too much upon standing, simply stir in a little extra broth or coconut milk when reheating.

Final Thoughts

There’s an indescribable comfort in a steaming pot of Red Lentil Curry with Pumpkin (Print-Friendly Version). It’s deliciously creamy yet wholesome, simple yet packed with depth, and perfect for sharing with family or savoring solo. I truly encourage you to make this recipe your own and discover just how satisfying plant-based cooking can be when the flavors all come together so beautifully.