Pumpkin & Lentil Coconut Curry
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Curries
Description
This gently spiced curry combines blitzed pumpkin, red lentils and creamy coconut milk for a filling, plant-based dinner. Serve with warm roti for dunking.
Ingredients
Soup
Drizzle of olive oil
1 medium onion, chopped
3 cloves garlic, finely chopped
50 g yellow curry paste
½ C (125 ml) tinned lentils, well drained
1 kg peeled and cubed pumpkin
1 tin (400 ml) coconut cream (60 ml reserved for garnish)
2½ C (675 ml) vegetable stock
Salt and pepper, to taste
Crispy Lentils
Remaining tinned lentils
Drizzle of olive oil
Salt, to taste
To Serve
¼ C (60 ml) reserved coconut cream
¼ C (60 ml) pumpkin seeds, toasted
Crispy lentils
Small bunch fresh coriander, washed
Roti or naan, for dipping
Instructions
Soup
Heat a drizzle of oil in a large saucepan over medium heat. Add the chopped onion and cook until soft and translucent. Stir in the garlic and cook for another minute until fragrant. Add the yellow curry paste and fry briefly to release the aromas.
Add the lentils, pumpkin cubes, coconut cream, and vegetable stock. Stir well to combine and bring to a gentle simmer. Cook uncovered for 25–30 minutes, or until the pumpkin is soft and cooked through, stirring occasionally.
Once everything is tender, use a stick blender to blend the curry until smooth and creamy. If you prefer a bit of texture, only blend part of the mixture and leave some chunks whole. If you need to thin the soup, add a little milk or a milk alternative. Taste and adjust seasoning as needed.
Crispy Lentil Topping
Ensure the remaining tinned lentils are well drained and dried, then spread in an air fryer basket lined with foil or a paper liner. Drizzle with olive oil and season with salt. Air fry at 180 ºC for 10 minutes, shaking the basket once or twice for even crisping. Remove and set aside.
To Serve
Ladle the curry into bowls and drizzle with the reserved coconut cream. Top with toasted pumpkin seeds, crispy lentils, and fresh coriander. Serve warm with roti or naan for dipping.
Notes
Time-saver Tip: Use pre-diced pumpkin and tinned lentils, and pick up ready-to-heat roti or naan to get dinner on the table fast. Using a premade curry paste will also speed things up.
