Blog,  Nutrition,  Recipes

Pumpkin Lentil Curry with Spinach

Prep Time: 5 mins Cook Time: 20 mins Total Time: 25 mins

4 servings


  • 2 tbsp olive oil or sesame oil
  • 1 small sweet onion, diced
  • 2 large cloves garlic, minced
  • 2 tbsp red curry paste
  • 2 cups vegetable broth
  • 1 can coconut milk
  • 1 cup pureed pumpkin
  • 2 tbsp tomato paste
  • 1 cup red lentils (dry)
  • Salt and pepper to taste
  • 2 cups baby spinach
  • ¼ – ½ cup toasted salted cashews (optional)
  • fresh cilantro (optional)


  • Heat oil in a deep skillet or large pot over medium-high heat. Add the onion and cook about 2 minutes, just until it starts to turn golden. Stir in the garlic and curry paste and cook about 1 minute, until the curry paste is fully incorporated.
  • Stir in the broth, coconut milk, pumpkin, tomato paste, and lentils. Cover and cook on medium-low heat about 15 minutes, until the lentils are cooked but not too soft. Stir occasionally. Taste and add salt and pepper to taste.
  • During the last 3-5 minutes of cooking, add 2 cups of baby spinach – allowing it to wilt into the curry.
  • Serve over rice, quinoa, cauliflower or your favorite base. If desired, add chopped roasted cashews and cilantro to the top for color, flavor, and crunch.

Leave a Reply

Your email address will not be published. Required fields are marked *