Pumpkin & Lentil Curry

I’ve been trying to use up some pumpkins sitting in the bottom of the cupboard, it seems everywhere I go lately people give me pumpkins! I’m not complaining they really are a pretty delicious gift. I’ve also been going a little curry crazy and I can’t wait to share with you a few new curry creations i’ve put together over the coming weeks.

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Jen Shaw - Pumpkin and Lentil Curry

What you need

2 cups of pumpkin, peeled and diced into 2-3cm cubes

400g of lentils, rinsed and drained.

1 x 270ml can of coconut cream

1 brown onion diced

2 tablespoons of tomato paste

1 teaspoon of coriander

1 teaspoon of ginger

3 garlic cloves finely diced/grated

1 teaspoon of cumin

1 teaspoon of cardamom

A pinch of chilli

2 teaspoons of yellow mustard seeds

2 teaspoons of sea salt

What to do

In a large frying pan fry garlic, ginger, onion and spices together for a few minutes until aromatic.

Add salt and tomato paste and cook for a minutes.

Add coconut cream and mix everything through until well combined.

Bring to the boil and add pumpkin and lentils, reduce heat to a simmer and allow to simmer for 10-15 minutes or until pumpkin is tender.

Serve with a bed of basmati or cauli rice.


Jen Shaw - Pumpkin and Lentil Curry


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