I have made this Pumpkin & Lentil Coconut Curry recipe several ways. I have used a variety of different vegetables, but I going to show you the easiest way (and tastiest) and it takes less than an hour. I have also made it into a Dahl with yellow peas:
You can literally throw all ingredients in a pot and cook them. (If you are using brown or green lentils, you may want to took them for a bit first.) I would recommend adding the coconut milk at the end just so you don't scorch it!
Cook until lentils are tender, about 45 minutes. In this photo I used fresh pumpkin which is my personal preference.
Serve over rice! Note that I used broccoli in this one, but I prefer the spinach.
You can actually use alternative veggies. I have used a variety
WARNING, some curry powders can be spicy, you may want to leave out the cayenne pepper. This is a large batch that can be frozen for use later. I designed it this way so that a full can of coconut milk and 2 cans of pumpkins can be used.