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Pumpkin Lentil Curry with Spinach Recipe

Pumpkin Lentil Curry with Spinach Recipe
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★★★★★

5.2 from 26 reviews

A creamy and hearty Pumpkin Lentil Curry with Spinach, packed with nutritious red lentils, velvety pumpkin puree, and fragrant red curry paste. This comforting dish is perfect for a warm, wholesome meal and can be served over rice, quinoa, or cauliflower rice for a nourishing vegan option.

Ingredients

Scale

Vegetables and Aromatics

  • 1 small sweet onion, diced
  • 2 large cloves garlic, minced
  • 2 cups baby spinach

Liquids and Pastes

  • 2 tablespoons olive oil or sesame oil
  • 2 cups vegetable broth
  • 1 can coconut milk (about 13.5 oz)
  • 1 cup pureed pumpkin
  • 2 tablespoons tomato paste
  • 2 tablespoons red curry paste

Proteins and Seeds

  • 1 cup red lentils (dry)

Seasonings and Garnishes

  • Salt and pepper to taste
  • ¼ – ½ cup toasted salted cashews (optional)
  • Fresh cilantro (optional)

Instructions

  1. Heat Oil and Sauté Aromatics: Heat 2 tablespoons of olive or sesame oil in a deep skillet or large pot over medium-high heat. Add the diced onion and cook for about 2 minutes until it starts turning golden. Stir in the minced garlic and 2 tablespoons of red curry paste, cooking for another minute until the paste is fragrant and fully incorporated.
  2. Add Liquids and Lentils: Pour in 2 cups of vegetable broth, 1 can of coconut milk, 1 cup of pureed pumpkin, and 2 tablespoons of tomato paste. Stir in 1 cup of dry red lentils, blending everything well. Cover the pot and reduce the heat to medium-low, cooking for about 15 minutes. Stir occasionally to prevent sticking and cook until lentils are tender but still hold their shape.
  3. Wilt Spinach: In the last 3 to 5 minutes of cooking, add 2 cups of baby spinach to the curry. Stir gently and allow the spinach to wilt and integrate into the curry.
  4. Season and Serve: Taste the curry and season with salt and pepper as needed. Serve hot over rice, quinoa, or cauliflower rice. For extra crunch and flavor, sprinkle with toasted salted cashews and fresh cilantro if desired.

Notes

  • You can substitute pumpkin puree with butternut squash puree for a similar flavor and texture.
  • Adjust the amount of red curry paste depending on your preferred spice level.
  • For a nut-free version, omit the cashews.
  • This curry pairs well with jasmine or basmati rice but is also excellent over quinoa or cauliflower rice for a lower-carb option.
  • Red lentils cook relatively quickly, so be careful not to overcook to avoid a mushy texture.

Nutrition

Keywords: pumpkin lentil curry, vegan curry, red lentils recipe, spinach curry, healthy curry recipe, plant-based dinner, coconut curry

Find it online: https://islawhite.com/pumpkin-lentil-curry-with-spinach-recipe/