Ingredients
Ingredients:
– 1 cup red lentils, rinsed and drained
– one cup pumpkin, diced (you can use fresh or canned pumpkin)
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1-inch piece of fresh ginger, grated
– 1 can (14 oz) coconut milk
– 2 tablespoons coconut oil or olive oil
– 2 teaspoons ground cumin
– 1 teaspoon ground coriander
– one teaspoon turmeric powder
– 1 teaspoon garam masala
– one teaspoon chili flakes (optional for heat)
– 1 teaspoon smoked paprika
– 1 bay leaf
– 4 cups vegetable broth or water
– Salt and pepper to taste
– Fresh cilantro for garnish
– 1 lime, cut into wedges for serving
– Optional: 1 tablespoon maple syrup or brown sugar for a touch of sweetness
Instructions
Preparation:
Step 1:
Begin by rinsing the red lentils thoroughly under cold water until the water runs clear. This helps remove excess starch and ensures a smoother texture in the final dish. Set the lentils aside.
Step 2:
In a large pot or Dutch oven, heat the coconut oil over medium heat. Once the oil is hot, add the finely chopped onion and sauté for 4-5 minutes until the onion becomes soft and translucent. Stir occasionally to prevent browning.
Step 3:
Add the minced garlic and grated ginger to the onions. Stir well and let them cook for another 1-2 minutes until fragrant. These ingredients form the aromatic base of the curry and provide depth to the flavor.
Step 4:
Next, add the ground cumin, coriander, turmeric powder, garam masala, smoked paprika, and chili flakes (if using). Stir continuously to toast the spices for about 1 minute. This step is crucial to release the oils from the spices, intensifying their flavor.
Step 5:
Add the diced pumpkin and bay leaf to the pot. Stir to coat the pumpkin pieces with the spice and onion mixture. Allow the pumpkin to cook for about 3-4 minutes to start softening and absorb the flavors of the spices.
Step 6:
Pour in the rinsed lentils, vegetable broth (or water), and coconut milk. Stir well to combine all the ingredients. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes. Stir occasionally to prevent the lentils from sticking to the bottom of the pot.
Step 7:
Once the lentils have softened and the pumpkin is tender, taste the curry and adjust seasoning with salt, pepper, and, if desired, a touch of maple syrup or brown sugar for sweetness. If the curry seems too thick, you can add more broth or water to achieve your preferred consistency.
Step 8:
Allow the curry to simmer for an additional 5 minutes after adjusting the seasoning. This ensures that the flavors meld together beautifully. Before serving, remove the bay leaf and discard it.
Notes
This curry can be made in advance and actually tastes better the next day as the flavors continue to develop over time. Store leftovers in an airtight container in the fridge for up to four days, or freeze the curry for up to two months. When reheating, you may need to add a splash of water or broth to loosen it up as it thickens when cooled.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: Approximately 320 calories per serving
- Sodium: 380 mg (depending on the amount of salt added)
- Fat: 16 grams (primarily from coconut milk and coconut oil)
- Carbohydrates: 40 grams
- Fiber: 10 grams
- Protein: 10 grams