Preparation:

Step 1: Prepare the Pumpkin and Lentils

– Start by peeling and deseeding the pumpkin. Cut it into 1-inch cubes, ensuring they are of uniform size so they cook evenly. Rinse the red lentils thoroughly under cold water and set them aside to drain.

Step 2: Sauté the Aromatics

– In a large pot or deep pan, heat the coconut oil over medium heat. Once the oil is hot, add the mustard seeds. Let them sizzle for a few seconds until they start to pop, which will release their aroma.
– Add the finely chopped onion, and sauté it for about 4-5 minutes until it’s soft and translucent. Then, add the garlic, ginger, and green chili (if using) and cook for an additional minute or until fragrant.

Step 3: Add the Spices

– Once the aromatics are softened and fragrant, reduce the heat slightly and add the ground cumin, coriander, turmeric, cinnamon, nutmeg, and curry powder (if using). Stir the spices constantly for about 1-2 minutes to toast them lightly and release their full flavor. Be careful not to let the spices burn.

Step 4: Combine Pumpkin, Lentils, and Liquids

– Add the cubed pumpkin and rinsed red lentils to the pot. Stir to coat the vegetables and lentils with the spice mixture.
– Pour in the vegetable broth and coconut milk, stirring well to combine all the ingredients. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 25-30 minutes, stirring occasionally to prevent sticking. The lentils will break down and thicken the curry, and the pumpkin will become tender.

Step 5: Finish and Serve

– Once the pumpkin is tender and the lentils are cooked through, check the seasoning. Add salt and pepper to taste, and squeeze the juice of one lime into the curry to brighten the flavors. Stir well to incorporate the lime juice.
– If you like a smoother consistency, you can mash some of the pumpkin cubes with the back of a spoon, or leave it chunky for more texture.