Pumpkin & Red Lentil Curry

Tender pumpkin and red lentils simmered in a warming coconut curry with spinach and lime.
Prep: 15 min · Cook: 40 min · 4 servings

• 250g dry red lentils, rinsed
• 600g peeled and deseeded pumpkin, cut into 2cm cubes
• 150g onion, diced
• 400ml light coconut milk
• 600ml vegetable stock
• 150g spinach
• 10g olive oil
• 9g garlic, minced
• 15g fresh ginger, grated
• 8g mild curry powder (about 1 tbsp)
• 30g lime juice
• 10g coriander, chopped
• 1g salt, or to taste

1. 1

   Heat the oil in a large saucepan. Cook the onion over medium heat for 6–8 minutes until soft. Add the garlic, ginger and curry powder; stir for 1 minute.

2. 2

   Add the pumpkin, rinsed lentils and vegetable stock. Reserve 20ml coconut milk for finishing, then pour the rest into the pan.

3. 3

   Bring to a simmer and cook, partially covered, for 20–25 minutes. Stir often, especially near the end, until the lentils soften and the pumpkin is tender. Add water a little at a time if needed to stop sticking.

4. 4

   Stir in the spinach and cook for 2 minutes until wilted. Add the lime juice and salt to taste.

5. 5

   Divide between four bowls and finish each with 5ml of the reserved coconut milk and coriander. Nutrition is for the curry alone; any rice or bread is additional.

Storage & reheating

Refrigerate in shallow containers within 2 hours at 4°C or below. Keep for up to 3 days, or freeze for up to 2 months for best quality. Thaw overnight in the fridge and reheat in a saucepan for about 6–8 minutes, stirring and adding a little water, until the whole portion reaches 74°C.

Substitutions

Butternut squash can replace pumpkin; simmer until tender and adjust cooking time. Check stock and curry powder labels if you need gluten-free ingredients.

Estimated nutrition per serving

398 kcal · 20g protein · 60.4g carbs · 11.0g fat · 10.4g fibre.

Calculated from measured ingredients using generic composition estimates. Brands and portion sizes change the result. Optional additions and substitutions are excluded.

Storage guidance: USDA leftover guidance