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Vegan Popped Lentil Pumpkin Curry

Vegan Popped Lentil Pumpkin Curry

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.

vegan pumpkin curry
London Food Photographer
Vegan Lentil Pumpkin Curry
Vegan Popped Lentil Pumpkin Curry
Overview
Serves:
3
Difficulty: Easy
Hands On: 10 minutes
Overall Cooking: 45 minutes
Rating
Votes: 0
Rating: 0
You:
Rate this recipe!
Coconut curry sauce
  • 1 tbsp olive oil or coconut oil
  • 1 small onion, finely diced
  • 3/4 tsp curry powder
  • 3 cloves garlic, minced
  • 1 tbsp ginger, grated
  • 1/2 - 1 tsp Chilli flakes, to taste
  • 1 tin coconut milk (400ml)
  • 3/4 tbsp tomato puree
  • 1 tbsp coconut aminos (I like Coconut Merchant)
  • 1 cup vegetable stock
  • 1/3 tsp sea salt, or to taste
  • Cracked black pepper, to taste
Pumpkin and Lentils
  • 1/2 pumpkin, cubed or wedges or a mix(I like hokkaido as it doesn't need peeling)) (500g. If you use hokkaido or delicata it doesn't need peeling. If using butternut or crown prince, peel first and remove the seeds)
  • 2 tbsp olive oil
  • Good pinch of sea salt
  • 1 packet cooked puy lentils (I like Merchant Gourmet)
To serve
  • 3 tbsp coconut yoghurt (I like COYO)
  • 3 tbsp corriander, chopped
  • optional squeeze of lime
  • Cracked black pepper, to taste
Method
Pumpkin and lentils
  • Preheat the oven to 400F / 200C / 180fan. Add the pumpkin to a baking tray lined with greaseproof paper. Toss with 1 tbsp of olive oil and a good pinch of sea or pink Himalayan salt. Roast for approximately 35 minutes until soft. Turn once during cooking.
  • Add the cooked lentils to a clean baking tray lined with greaseproof. Add 1 tbsp of olive oil and a pinch of salt and roast for about 25 minutes until crispy. Turn once during cooking.
Coconut Curry
  • Add the olive oil or coconut oil to a soup pot. Heat on medium and add the onions. Saute for 3 minutes until soft and translucent.
  • Add the curry powder, garlic, ginger and chilli flakes and fry for about 1 minute until the spices release their flavour.
  • Add the coconut milk, tomato puree, coconut aminos, stock and salt and pepper. Add a lid (askew to release steam if you don't have a pan with a lip on) and simmer on low for about 15 minutes until the vegan pumpkin curry starts to thicken. Add about 1/4 - 1/3 of the roast pumpkin and blitz with a hand blender.
  • Add the remaining chunks of roast pumpkin and lentils to the pot. Adjust seasoning to taste. Stir or serve like I did on top.
  • Serve with coriander and coconut yoghurt.
Print Recipe
Overview
Serves:
3
Difficulty: Easy
Hands On: 10 minutes
Overall Cooking: 45 minutes
Rating
Votes: 0
Rating: 0
You:
Rate this recipe!
Coconut curry sauce
  • 1 tbsp olive oil or coconut oil
  • 1 small onion, finely diced
  • 3/4 tsp curry powder
  • 3 cloves garlic, minced
  • 1 tbsp ginger, grated
  • 1/2 - 1 tsp Chilli flakes, to taste
  • 1 tin coconut milk (400ml)
  • 3/4 tbsp tomato puree
  • 1 tbsp coconut aminos (I like Coconut Merchant)
  • 1 cup vegetable stock
  • 1/3 tsp sea salt, or to taste
  • Cracked black pepper, to taste
Pumpkin and Lentils
  • 1/2 pumpkin, cubed or wedges or a mix(I like hokkaido as it doesn't need peeling)) (500g. If you use hokkaido or delicata it doesn't need peeling. If using butternut or crown prince, peel first and remove the seeds)
  • 2 tbsp olive oil
  • Good pinch of sea salt
  • 1 packet cooked puy lentils (I like Merchant Gourmet)
To serve
  • 3 tbsp coconut yoghurt (I like COYO)
  • 3 tbsp corriander, chopped
  • optional squeeze of lime
  • Cracked black pepper, to taste
Method
Pumpkin and lentils
  • Preheat the oven to 400F / 200C / 180fan. Add the pumpkin to a baking tray lined with greaseproof paper. Toss with 1 tbsp of olive oil and a good pinch of sea or pink Himalayan salt. Roast for approximately 35 minutes until soft. Turn once during cooking.
  • Add the cooked lentils to a clean baking tray lined with greaseproof. Add 1 tbsp of olive oil and a pinch of salt and roast for about 25 minutes until crispy. Turn once during cooking.
Coconut Curry
  • Add the olive oil or coconut oil to a soup pot. Heat on medium and add the onions. Saute for 3 minutes until soft and translucent.
  • Add the curry powder, garlic, ginger and chilli flakes and fry for about 1 minute until the spices release their flavour.
  • Add the coconut milk, tomato puree, coconut aminos, stock and salt and pepper. Add a lid (askew to release steam if you don't have a pan with a lip on) and simmer on low for about 15 minutes until the vegan pumpkin curry starts to thicken. Add about 1/4 - 1/3 of the roast pumpkin and blitz with a hand blender.
  • Add the remaining chunks of roast pumpkin and lentils to the pot. Adjust seasoning to taste. Stir or serve like I did on top.
  • Serve with coriander and coconut yoghurt.
Print Recipe
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