Roasted Pumpkin and Lentil Curry
This roasted pumpkin and lentil curry is a hearty and flavorful dish that's perfect for a cold night. The pumpkin is roasted until tender and slightly browned, and the lentils are cooked until soft. The two are then combined in a pot with coconut milk and spices, and simmered until the curry has thickened. Serve over rice or quinoa for a complete meal.
I first came up with this recipe a few years ago when I was looking for a way to use up some leftover pumpkin. I had roasted a pumpkin for Halloween, and I had a lot of leftover flesh. I didn't want to waste it, so I decided to try making a curry with it.I started by roasting the pumpkin with some onions, garlic, and spices. Then I cooked some lentils in vegetable broth. Once the pumpkin and lentils were cooked, I combined them in a pot with some coconut milk and spices. I let the curry simmer for about 20 minutes, or until it had thickened.The curry was a hit with my family and friends. I've been making it ever since. It's a great way to use up leftover pumpkin, and it's a delicious and hearty meal.
Roasted Pumpkin and Lentil Curry Roasted Pumpkin and Lentil Curry Roasted Pumpkin and Lentil Curry Roasted Pumpkin and Lentil Curry
Prep time: 15 | Cook time: 30 | Serves: 4
Ingredients
  • 1 medium pumpkin, peeled and cubed
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/2 cup dried lentils, rinsed and sorted
Instructions
  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. Toss the pumpkin with the olive oil, onions, garlic, cumin, coriander, turmeric, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, or until the pumpkin is tender and browned.
  3. While the pumpkin is roasting, cook the lentils according to package directions.
  4. Once the pumpkin and lentils are cooked, combine them in a large pot. Add the coconut milk and bring to a simmer.
  5. Simmer for 15-20 minutes, or until the curry has thickened.
  6. Serve over rice or quinoa.
Why It Works
  • Roasting the pumpkin gives it a slightly caramelized flavor that adds depth to the curry.
  • The lentils add protein and fiber to the curry, making it a more filling meal.
  • The coconut milk gives the curry a rich and creamy texture.
  • The spices add flavor and warmth to the curry.