Pumpkin and Red Lentil Curry with Garam Masala & Coconut

Pumpkin and Red Lentil Curry with Garam Masala & Coconut

An easy and quick recipe for a creamy pumpkin and red lentil curry. Healthy, delicious and naturally suitable for vegan and gluten-free diets. Serve as a hearty meal on it's own or with rice.

Course Curry, Suppe
Cuisine Indian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 436 kcal
Author Elle


  • 2 tablespoon extra-virgin olive oil
  • 3 small yellow onions, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 2 teaspoons Garam Masala spice
  • 1 small Hokkaido pumpkin (max. 1 kg), trimmed, seeded and cut into bite-sized pieces
  • 1 cup dry red lentils (200 g)
  • 1 x 400 g can organic diced tomatoes
  • 4 cups water (1 liter)
  • 1 1/2 teaspoons sea salt
  • 1 x 400 ml can organic coconut milk
  • 4 generous handfuls kale leaves, center ribs and stems removed, leaves coarsely chopped (optional)
  • Fresh cilantro, to garnish
  • Lime wedges, for serving


  1. Heat the oil in a large pot over medium to medium-heat heat. Once hot, add the onion and cook, stirring often, until the onion softens, about 4-5 minutes. Add the garlic, ginger and Garam Masala spice; sauté 1 minute.

  2. Add the pumpkin, lentils, diced tomatoes, water and salt. Increase heat, bring to a light boil, cover, and cook on medium-low heat (enough to maintain a simmer), stirring occasionally, for 20 minutes, until the pumpkin is tender. Add the kale leaves (if using) 5 minutes before cooking time is complete and simmer until tender.

  3. Stir in the coconut milk and cook for 1-2 more minutes, until heated through.

  4. Divide into bowls, garnish with fresh cilantro and serve with lime wedges. Enjoy!