My deliciously warming pumpkin curry recipe – simple to make and lightly spiced. One for the whole family. Serve with flatbreads for the ultimate comfort food.
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I love seeing pumpkins everywhere at this time of year – their beautiful orange and golden shades matching the changing colour of the leaves.
There are so many pumpkin recipes at this time of year – baked, stuffed, soups, stews and curries. All perfect for chilly autumnal evenings.
My pumpkin curry has all my favourite Indian spices and red split lentils making it extra wholesome and cosy.
Add a little coconut milk or creamy yogurt to make it milder and more indulgent.
Swap the pumpkin for squash or sweet potato if you prefer, it’ll be just as good.
Serve with some flatbreads and pickles for a delicious, healthy and budget friendly meal.
Enjoy my ultimate pumpkin curry recipe, much love, Niki xxx
My deliciously warming pumpkin curry recipe - simple to make and lightly spiced. One for the whole family. Serve with flatbreads for the ultimate comfort food.
Prep time: 10 minutes mins
Cook time: 35 minutes mins
4 servings
4.84 from 6 votes
Ingredients
For the curry
- 2 tbsp veg oil
- 1 tsp cumin seeds
- 1 tsp black mustard seeds
- 1 onion sliced into long strips
- 1 tsp turmeric
- 1 tsp ground coriander
- 1/2 tsp ground fenugreek
- 3 garlic cloves grated
- 1 tsp sea salt
- 1/2 tsp chilli flakes
- 5 tomatoes roughly diced
- 2 tbsp tomato ketchup
- 200 g red split lentils rinsed
- 700 ml veg stock
- 1 medium pumpkin/squash peeled and chopped into cm (approx) cubes
- 1/2 can coconut milk or 4 tbsp coconut yogurt or Greek style yogurt
- 1 tsp garam masala
- Salt to taste
Toppings
- Plant-based yogurt
Instructions
To make the curry
First, add the oil, mustard and cumin seeds to a frying pan. Allow then to sizzle to release their aromas.
Now add the onion and remaining spices and fry for 8-10 minutes until tender.
Add the garlic, salt and chilli and stir to combine and fry for a further minute.
Add the chopped tomatoes and tomato ketchup, stir and simmer for 5-6 minutes until the tomatoes are soft.
Now add the lentils, stock and chopped pumpkin and simmer covered for 20 minutes.
Add additional water as needed.
Finally, add the coconut milk/yogurt, season with salt and add garam masala
To serve
Top the curry with yogurt and serve with flatbreads
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If you recreate this recipe, tag me on Instagram:@rebelrecipes or #rebelrecipes for a chance to be featured.
More Recipes with Pumpkin, Lentils or Tomatoes
The Ultimate Pumpkin Curry, With My Favourite Spices
Whole Baked Pumpkin with Harissa Rice, Oh How Wicked!
Roast tomato, Crushed Potato and Pesto Salad
Discuss this Recipe with Niki
12 Responses
Absolutely scrumptious!
Thank you Niki. xReply
So happy you liked! xxx
Reply
Love this spice combo! I peeled, chopped, and froze extra pumpkin just so I can make this throughout the winterReply
Oh perfect!
Enjoy, love, NikixxxReply
Beautiful recipe! I loved it! I added some capsicum and courgette as well for extra goodness! Thanks Niki!Reply
Brilliant! so happy to hear! xxx
Reply
I’ve given 5 stars as I’m sure delicious, but unless I’ve gone mad, I can’t see any quantity of pumpkin in ingredientsReply
Hi Stephanie!
Apologies.. its there now.
Enjoy
Niki xxxReply
Hi, you have not added pumpkin to the ingredients list and this is the main ingredient of the dish although it is mentioned in the method, how much do we need for this recipe?
Many thanks XReply
Apologies.. It disappeared but its there now.
Enjoy
Niki xxxReply
Can’t wait to make this… but wondering how much chopped pumpkin you are using? I can’t see it in the list of ingredients!
Reply
Hi Serena
Its there now!
Enjoy
Niki xxxReply
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