Pumpkin & Lentil Coconut Curry

Pumpkin lentil coconut curryI 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:

Pumpkin Dahl

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Pumpkin & Lentil Coconut Curry
Prep Time 15 Minutes
Cook Time 45 Minutes
Servings
People
Ingredients
Prep Time 15 Minutes
Cook Time 45 Minutes
Servings
People
Ingredients
Instructions
  1. 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.)
  2. Cook until lentils are tender, about 45 minutes. In this photo I used fresh pumpkin which is my personal preference.
  3. Serve over rice! Note that I used broccoli in this one, but I prefer the spinach.
  4. You can actually use alternative veggies. I have used a variety
Recipe Notes

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.

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2 Replies to “Pumpkin & Lentil Coconut Curry

  1. I really want to try this recipe in the slow cooker so I can set it up in the morning and just leave it to do it’s thing. I was thinking I might leave the coconut milk out until the end in that case and wanted to know what lentil’s you would recommend for slow cooking?

    1. In a slow cooker, It would depend on how long you are cooking this recipe. If it is all day, you could make it more of a ‘dahl’ with yellow split peas. Brown and Green lentils take longer to cook than red lentils. If cooked on a low setting, you should not have an issue with scorching the coconut milk so adding at the end would not be necessary. This recipe could also be done in an instant pot.

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