Vegan Red Lentil & Pumpkin Curry
Stirring tender roasted pumpkin into a rich red lentil curry, this is a hearty plant-based meal that's perfect served alongside some basmati rice or a warm roti.
Ingredients
- 350 g (3 cups) pumpkin peeled & cut into 2cm (1in) cubes
- 1 tsp whole cumin seeds
- ½ tsp black mustard seeds
- ½ tsp whole fennel seeds
- 1 yellow onion finely diced
- 6 cloves garlic minced
- 15 g (2 tbsp) ginger finely minced or grated
- 1-2 jalapeños minced, ribs & seeds removed if desired
- 1 tbsp tomato paste
- 1 tbsp hot madras curry powder
- 1 tsp ground coriander seed
- ½ tsp ground cardamom
- 2 medium tomatoes roughly diced
- 100 g (½ cup) dried red lentils
- 1 (400g/14oz) can full-fat coconut milk
- 1 tbsp fresh lemon juice
Instructions
- Preheat oven to 220°C/425°F. Add the pumpkin to a parchment-lined baking tray. Drizzle with 1 tbsp of olive oil and season generously with salt and pepper. Toss to combine. Move to the oven and roast until fork tender and browned in places - about 20 minutes.
- Meanwhile, add the cumin seeds, black mustard seeds and fennel seeds to a medium saucepan. Set over medium heat and gently toast the seeds. Once they are dancing slightly across the pan, add 2 tbsp of neutral oil. Add the onion along with a generous pinch of salt. Cook, stirring occasionally, until they're softened and beginning to brown around the edges - about 7-10 minutes.
- Add the garlic, ginger, jalapeños and tomato paste. Cook for about 3 more minutes, just until very fragrant and the tomato paste begins to stick to the bottom of the pan. Add the curry powder, coriander and cardamom. Cook until very fragrant - only about 30 more seconds.
- Add the diced tomatoes along with another generous pinch of salt. Cook, stirring every so often, until the tomatoes are softened and have released a lot of their moisture, about 5 minutes.
- Stir in the lentils, coconut milk and 300ml (1¼ cups) of water. Bring to a simmer, reduce the heat to medium-low and simmer until the lentils are tender, cooked through and the sauce has thickened considerably, about 20 minutes. Taste to adjust for seasoning, adding salt and pepper where needed.
- Stir in the roasted pumpkin and lemon juice and simmer for another 2-3 minutes. Serve immediately alongside some basmati rice, roti or naan.
Nutrition
Calories: 356kcal | Carbohydrates: 33g | Protein: 11g | Fat: 23g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 117mg | Potassium: 1072mg | Fiber: 11g | Sugar: 6g | Vitamin A: 8118IU | Vitamin C: 24mg | Calcium: 94mg | Iron: 7mg
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
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