Pumpkin Lentil Curry
This warming Pumpkin Lentil Curry is just what you need for cold autumn days! Packed with healthy ingredients, high in protein, and absolutely delicious!
Servings :
Calories : 554kcal
Ingredients
- ¾ cup (150 g) jasmine rice, or basmati rice
- 1 tablespoon olive oil
- 1 onion, minced
- 2 cloves garlic, minced
- ½ inch piece ginger, minced
- 1 tablespoon tomato paste
- 1 teaspoon red curry paste
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon curry powder
- 1 teaspoon ground coriander
- 7 oz (400 g) butternut squash, diced, or red kuri squash (about 3 cups diced)
- 1 large tomato, cubed (approx. 2 cups)
- ½ cup (100 g) red lentils
- 1 cup (240 ml) vegetable stock
- 1 cup (240 ml) coconut milk
- 3.5 oz (100 g) frozen spinach
- ½ lemon, grated zest & juice
- 1 tablespoon peanut butter
- ½ tablespoon soy sauce
- 1 teaspoon sugar
- ½ bunch cilantro, to garnish
Instructions
- Cook rice according to package instructions. → I always use a rice cooker for jasmine rice.
- Heat a large skillet with olive oil. Add the minced onion, garlic, and ginger, sauté over medium heat for 3 minutes.
- Add the tomato paste, curry paste, and spices, and sauté for 2 more minutes while stirring constantly.
- Peel the pumpkin, scrape out the seeds, and dice it. Add the diced pumpkin, tomato, and lentils to the pan, and sauté for another 5 minutes.
- Pour in the vegetable broth and coconut milk, cover with a lid, and simmer on low heat for 20 minutes.
- Stir in the spinach and let it simmer for another 5 minutes.
- Season with lemon zest and juice, peanut butter, soy sauce, and sugar.
- Serve the Pumpkin Lentil Curry with rice and garnish with chopped cilantro!
Notes
- Curry Paste: This curry works well with either red or yellow Thai curry paste. If you don’t have any on hand, you can skip it and add a pinch of cayenne pepper instead.
- Tomato: Instead of a fresh tomato, you can use a can (14 oz) of diced tomatoes.
- Spinach: Feel free to use 3.5 oz of fresh baby spinach instead of frozen spinach.
- Store: Keep any leftovers in an airtight container in the fridge for up to 4 days.
- Reheat in a pan on the stove with a little splash of water to loosen it up.
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Nutrition
Calories: 554kcal | Carbohydrates: 124g | Protein: 16g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 455mg | Potassium: 1077mg | Fiber: 16g | Sugar: 36g | Vitamin A: 18345IU | Vitamin C: 45mg | Calcium: 165mg | Iron: 5mg
