- Dish type
- Main course
- Vegetarian curry
This vegan curry is exceptionally flavoursome. Enjoy with rice.
66 people made this
- 200g red lentils
- 200g brown lentils
- 2 litres water
- 1/2 teaspoon turmeric
- 1 tablespoon rapeseed oil
- 1 large onion, diced
- 2 tomatoes, cored and chopped
- 3 cloves garlic, finely chopped
- 1 1/2 tablespoons curry powder or to taste
- 2 teaspoons ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground cloves
- 250g peeled, cubed (2.5cm) and seeded pumpkin
- 2 potatoes, unpeeled and chopped
- 2 carrots, peeled and diced
- 100g fresh spinach, chopped
- 1 Granny Smith apple, unpeeled, cored and diced
MethodPrep:30min ›Cook:1hr40min ›Ready in:2hr10min
- Place the red and brown lentils in a pan with the water and turmeric. Cook over medium-low heat until tender, about 45 minutes. Drain, reserving 600ml of the cooking liquid.
- Meanwhile, heat the rapeseed oil in a large, deep pot over medium heat. Stir in the onion and cook until tender and transparent, about 5 minutes. Stir in the tomatoes and garlic; cook 5 minutes more, stirring occasionally. Mix in the curry powder, cumin, salt, pepper and cloves. Add the cooked lentils, reserved cooking liquid, pumpkin, potatoes and carrots. Cover and cook over medium-low heat until the vegetables are tender, 35 to 45 minutes. Stir in the spinach and apple. Cook until the pumpkin can be easily pierced with a fork, about 15 minutes more. Adjust seasonings to taste.
Be sure to use small sugar pumpkins for this recipe. The flesh of Halloween-type pumpkins is too stringy. Also, any winter squash such as butternut, acorn squash or buttercup can be substituted for pumpkin.
Reviews & ratingsAverage global rating:(68)
Reviews in English (55)
Very tasty, I really like the idea of adding the apple at the same time as the spinach, so it retains some crunch. It was a mild curry and maybe that should have been reflected in the recipe title, but as I prefer a spicy curry rather than a hot curry that was fine by me. I did feel the need to add two other ingredients. I'm a sucker for ginger so finely chopped ginger went into fry with the onion and garlic. Also it suprised me no freshly chopped herb was being added at the very end, either mint or coriander would have been ideal. I had coriander so in that went. I ate it as a side curry to a fried chicken masala rather than I think was the intention as a main course vegetarian curry. Will use again and will steal the apple idea for other vegtable and fruit curries.-16 Dec 2012
. I thought this was a great recipe, a,though I did alter a few things to make it even yummier: it wasn't spicy enough for us, so I added an extra 1.5 tbsp curry powder (making 3 tbsp in total), and added 1 tbsp chilli powder. I also thought it could take more spinach, so used 200g instead of 100g. Loved the consistency of this recipe; nice and thick, with contrasting textures.This made enough for about 10 people, so we've eaten some and frozen the rest for another time. One other thing: I used butternut squash instead of pumpkin. Thanks for sharing.-25 Mar 2012
meh. had to add two stock cubes, soy sauce, balsamic vinegar, and a big dollop each of pataks curry paste and lime pickle. otherwise it had no savouryness or tangyness.-31 Aug 2011
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Pumpkin and Red Lentil Curry with Garam Masala & Coconut
This glorious pumpkin and red lentil curry is the ultimate in comfort food. Creamy and utterly delicious, this is a healthy and easy recipe with amazing flavors of Indian Garam Masala and creamy coconut milk.
Now, I’m not going to pretend that every recipe to come out of my kitchen is a stunner. These are red lentils after all. They fall apart and lose their simple, beautiful form and color. So what I am talking about here, is inner beauty. This pumpkin and red lentil curry is humble, its appearance understated, and it doesn’t demand a lot of “look at me” attention. But every little bite you take is full of rich flavors, thanks to ginger, garlic and the aromatic mixture of earthy, sweet, and savory ground spices which make up the complex flavor of Garam Masala.
In addition to its flavor, what I love most about this simple red lentil curry recipe, is that it reheats really well. Meaning, you’ll have tasty leftovers to enjoy for a quick-lunch or dinner the next day…if you are cooking for one….even longer! The veggies you choose to include in this meal are also up for debate. You could sub out pumpkin for sweet potato, but I love the nutty and sweet, almost chestnut-like flavor that Hokkaido pumpkin adds to this curry.
Put rice and stock into a saucepan, bring to the boil over high heat. Reduce heat to low, cover and simmer for 15 minutes until rice has absorbed the stock. Stand without removing the lid for 10 minutes.
Heat wok over medium heat until hot. Add oil, onion and garlic. Cook for 2 minutes, stirring often. Add curry powder and cumin, cook stirring for 1 minute. Add pumpkin, tomatoes and water. Bring to the boil, reduce heat to medium, cover and simmer for 10-15 minutes or until pumpkin is tender.
Stir through the lentils, cook over medium heat until lentils are warmed through. Stir through the spinach and coriander.
Spoon rice into serving bowls, ladle over curry. Top with yoghurt, coriander and serve with chutney.
- 3 garlic cloves, roughly chopped
- 5 curry leaves
- 3 tbsp vegetable oil
- 1 tsp cumin seeds
- 80g/2¾oz brown onions, finely chopped (about 1 medium onion)
- ½ tsp mild chilli powder
- 1 tsp ground turmeric
- 300g/10½oz red lentils
- 1.2 litres/2 pints warm water
- 80g/2¾oz tomatoes, finely chopped
- 1 tsp caster sugar
- 1 tsp tamarind paste
- 1 tbsp chopped fresh coriander, to garnish
Place the garlic and curry leaves in a pestle and mortar. Crush to a coarse paste and set aside.
Heat the oil in a heavy-bottomed saucepan over a medium heat. Add the cumin seeds and, once they begin to pop, add the onions. Fry for 6 minutes until softened and then add the garlic and curry leaf mixture. Stir well, frying for 1 minute. Add the chilli powder and turmeric. Stir well and add the lentils and water. Season with salt and bring to the boil. Lower the heat and simmer for 20 minutes with a lid on, stirring halfway through.
Stir in the tomatoes and sugar and simmer for 5 minutes without the lid. Stir well, making sure it doesn’t stick to the bottom of the pan. Mash the lentils lightly with the back of the spoon as it begins to thicken. Add a little water if required.
Add the tamarind paste and stir well. Garnish the lentil curry with coriander and serve with rice or chapatis.
If you are using tamarind paste, make sure to check the strength of the paste as they vary and you might want to add more or less, depending on how sour it is.
Why you’ll like this Vegan Pumpkin Curry with Tofu
Fall comfort food. This pumpkin curry is hearty thanks to the tofu, creamy thanks to pumpkin sauce and coconut milk, and warming thanks to the Indian spices. Hello, comfort food weather!
Extremely flavorful: It’s packed with flavor thanks to the sauteed onions, garlic, ginger, and chili peppers, along with a generous dose of Indian spices.
Nourishing: This pumpkin lentil curry might be dangerously delicious and indulgent, but it’s also quite nourishing. The garlic and ginger bring antioxidant and anti-inflammatory properties, the pumpkin is high in Vitamins A and C and potassium, and the tofu makes this a protein-packed meal. Plus, you’ll stay full for hours due to the high content of healthy fat from coconut milk.
If you’ve already tried this curry and like it, I suggest you try this Thai Butternut Squash Curry next. It’s got some similarities but a different enough flavor profile to keep you interested.
Slow Cooker Pumpkin, Chickpea, & Red Lentil Curry
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I have a confession to make. I like to promote peace in the kitchen, but the truth is, we have a bit of a battle brewing here at our house.
My guy has come to hate pumpkin.
And I have single-handedly created that pumpkin-hating monster, because I love the stuff. For every pumpkin recipe I post, I’ve probably attempted another five that don’t make it to the blog. Come fall, I try it in practically everything. It’s the perfect storm of my loving the season, craving all that is pumpkin and pumpkin spice, and being a crazy food blogger.
Don’t get me wrong – he’ll eat it. He actually really likes this Slow Cooker Pumpkin, Chickpea, & Red Lentil Curry (probably because you can’t really overtly taste the pumpkin). But it’s funny – I’ll put a bowl of chili in front of him and he’ll ask with trepidation, “is there pumpkin in it?” And when I say yes, he tries to mask his disappointment … and then he digs in anyway. He’s a trouper.
But one of these days it might just get ugly. It’s brewing. I can feel it. This is how wars start, right? No? Not really? Well, good. But I suppose I should chill on the pumpkin for the sake of the family.
Meanwhile, ALL THE PUMPKIN STUFF!
Like this curry, my fellow pumpkin-loving sisters and brothers. This curry is the pumpkin bomb. Creamy, cozy, easy, and utterly delicious-y.
It came about one morning not long ago when I was prepping for this Slow Cooker Pumpkin Red Lentil Chili. The lentils were in, the pumpkin puree was in, the onion was in … and then I realized I really wasn’t feeling chili. What I was really craving was something akin to this chickpea curry, a recipe a friend had recently tried and enthusiastically described and I couldn’t get it out of my head.
And so I decided to go that direction instead. The result was incredible, and with a couple of minor tweaks to the original experiment, this creamy, satiating curry recipe was created.
Another confession, while I’m at it: I’m pretty clueless about Indian food. I’ve been to Indian restaurants a handful of times (oh my gosh deliciousness), but not nearly enough. I am getting more and more into making this cuisine at home, so I’m learning. But I wasn’t entirely sure what to call this. It has lentils in it, so is it technically a dal? I’m thinking no because it has chickpeas in it, but if I’m completely off with the naming of this recipe, I have to beg forgiveness. I’m working on it!
So how does it taste? DELICIOUS! Seriously, this stuff is so easy, yet so good. Throw it all in the Crock Pot in the morning, and with a pot of rice added to the mix, you’re good to go in the evening.
The lentils add heft and protein the chickpeas are just plain awesome as always the pumpkin contributes to a creamy, slightly sweet base that pairs perfectly with the curry spices. I mean, with tastiness like this, how can I ever step away from the pumpkin?! (Sorry, babe.)
If you try this recipe, please leave a rating! And, if you find it share-worthy – which I hope you do – please share. Tag #kitchentreaty on Instagram, Facebook, or Pinterest, and don’t forget to check out my other recipes!
Pumpkin and Lentil Curry
As the weather starts to cool and the nights get darker, a delicious, warming curry is the perfect dish. Tasty served with naan bread or papadums, this curry is even better the next day! Mmm. curry leftovers.
Preparation Time : 15 minutes
Cooking Time : 30 minutes
Serves : 6
Approximately 500g of pumpkin (any type will work in this recipe and more or less can be used as desired)
2 tins (400g tins totalling 800g) red lentils
2 tbsp canola oil
1 tsp mustard seeds
1 small red onion
4 tsp ginger, finely grated
4 cloves of garlic, crushed or finely chopped
1 tsp ground cumin
1 tsp dried chilli flakes (adjust to taste)
1 tsp ground paprika
1 tsp turmeric
1.5 tsp garam masala
1 tsp cinnamon
1 - 2 tbsp pure maple syrup
Handful of fresh coriander
400mls coconut cream
1/2 tin of crushed tomatoes
1 tsp salt (or to taste - can be added as required whilst cooking)
Now let’s chat pumpkin lentil curry ingredients…
- I love using store-bought thai curry paste in the recipe, it saves so much time whilst adding just enough spice and heat! I use 2 tablespoons in this recipe, if you prefer less/more heat – adjust accordingly.
- The fish sauce and tamari season the curry perfectly whilst the peanut butter adds a nutty/satay kind of vibe. Sounds odd but trust me, it’s absolutely yummy.
- The coconut cream mellows the spice and heat ever so slightly whilst adding to the curries luscious creamy texture.
- And finally the lime juice brightens the entire curry with a little zingy tang.
Directions to cook the curried pumpkin and lentil soup: (Step by step guide)
- Heat the oil in a large pan and add the onion. Cook for 5-6 minutes on a medium heat until the onion has softened. Add in the garlic, curry powder, salt, and pepper. Stir and cook for a further minute, then add in the lentils, squash, sweet potato, and carrot.
Stir everything together, then add the stock. Bring to the boil, then turn down and simmer for 20 minutes until the squash is tender. Stir in the milk and bring back to a gentle simmer, then add the lime juice. Turn off the heat and carefully blend with a stick blender.
Ladle into bowls and swirl with a drizzle of sweet chili sauce, Top with a few cilantro leaves before serving.