Shannon's Pumpkin Lentil and Herb Curry

Warm, comforting, and bursting with flavor, Shannon's Pumpkin Lentil and Herb Curry is a vibrant plant-based dish that combines tender cubes of pumpkin with protein-packed red lentils, all simmered in a creamy coconut milk base infused with aromatic spices like cumin, turmeric, and cinnamon. Balanced with the zesty brightness of fresh lime juice and the herbal notes of cilantro and thyme, this one-pot wonder is both nourishing and satisfying. Perfect for fall or anytime you crave a hearty, wholesome meal, this vegetarian curry is ready in under an hour and pairs beautifully with steamed rice or naan bread. Discover an easy-to-make, nutrient-rich recipe that will quickly become a household favorite!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 500 g pumpkin
• 200 g red lentils
• 400 ml coconut milk
• 500 ml vegetable broth
• 1 onion
• 3 garlic cloves
• 1 tbsp fresh ginger
• 2 tbsp olive oil
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 0.5 tsp ground cinnamon
• 1 tsp paprika
• 20 g fresh cilantro
• 2 sprigs fresh thyme
• 1 tsp salt
• 0.5 tsp black pepper
• 1 lime

Directions

Step 1

Peel the pumpkin and cut it into bite-sized cubes, approximately 2-3 cm wide. Set aside.

Step 2

Rinse the red lentils thoroughly under cold running water until the water runs clear. Drain and set aside.

Step 3

Finely chop the onion, mince the garlic, and grate the fresh ginger.

Step 4

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 5

Once the oil is hot, add the chopped onion and sauté for 3-4 minutes until softened and translucent.

Step 6

Add the minced garlic and grated ginger, and sauté for another 1-2 minutes until fragrant.

Step 7

Stir in the ground cumin, ground coriander, ground turmeric, ground cinnamon, and paprika. Cook for 30 seconds to bloom the spices.

Step 8

Add the cubed pumpkin to the pot and stir to coat in the spice mixture.

Step 9

Pour in the vegetable broth and coconut milk, stirring to combine.

Step 10

Add the rinsed red lentils, thyme sprigs, salt, and black pepper. Bring the mixture to a gentle boil.

Step 11

Reduce the heat to low, cover the pot, and let the curry simmer for 25-30 minutes, stirring occasionally, until the pumpkin is tender and the lentils are cooked through.

Step 12

Check for seasoning and adjust with more salt or pepper if needed.

Step 13

Remove the thyme sprigs and discard them. Stir in freshly chopped cilantro.

Step 14

Squeeze the juice of one lime over the curry and stir to brighten the flavors.

Step 15

Serve hot with steamed rice, naan bread, or your favorite side dish. Garnish with additional cilantro if desired.

Nutrition Facts

Serving size	(1840.9g)

Amount per serving	% Daily Value*
Calories	1077.4

Total Fat 36.7g	0%
Saturated Fat 6.1g	0%
Polyunsaturated Fat 4.2g
Cholesterol 0mg	0%
Sodium 3644.2mg	0%
Total Carbohydrate 168.1g	0%
Dietary Fiber 32.3g	0%
Total Sugars 59.3g
Protein 36.6g	0%

Vitamin D 0IU	0%
Calcium 403.5mg	0%
Iron 20.9mg	0%
Potassium 4319.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.7%

Protein: 12.7%

Carbs: 58.5%