I’ve made many curries in my time but I have to say guys, this is one of my best! This Vegan Popped Lentil and Pumpkin Curry uses everyday storecupboard curry spices so it’s really easy to make.
Roasting the pumpkin first gives it the best flavour and by roasting the lentils too, until they pop and go crispy, means a wonderful texture!
What makes this the best Lentil Pumpkin Curry Sauce?
To get the best curry sauce make sure you use a tasty vegetable stock (homemade is best or you can use chicken stock if you’re not vegan) and full fat coconut milk.
What also gives this Vegan Pumpkin Curry its wonderful thick sauce is by blending some of the pumpkin into the sauce. Rich, creamy and no dairy in sight.
I guess you could call it a soupy curry!
How is best to serve this pumpkin curry?
Serve on it’s own, with cauliflower rice (if you’re grain free) or some quinoa, basmati rice or a good slice of your favourite bread.