Brown Lentil Pumpkin Curry Recipe
Brown lentil pumpkin curry is a hearty, nourishing dish rooted in the culinary traditions of South Asia, particularly India and Sri Lanka. Lentils (or "dal") have long been a staple in Indian cuisine, providing essential plant-based protein.
Servings 4
Calories 349kcal
Ingredients
- 1 cup brown lentils rinsed
- 2 cups pumpkin diced
- 1 onion finely chopped
- 3 garlic cloves minced
- 1- inch ginger minced
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1 tsp garam masala
- 1 cup coconut milk
- 2 cups vegetable broth
- 1 tbsp oil vegetable or coconut
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Prepare the Aromatics: In a large pot, heat the oil over medium heat. Add cumin seeds and toast for 30 seconds until fragrant.
- Cook the Onions: Add the chopped onions and sauté until golden and soft, about 5-7 minutes.
- Add Garlic and Ginger: Stir in the garlic and ginger, cooking for another 2 minutes until aromatic.
- Spice it Up: Add the ground coriander, turmeric, and garam masala. Stir well to coat the onions in the spices.
- Add Lentils and Pumpkin: Add the rinsed lentils and diced pumpkin to the pot. Stir to combine with the spices and onions.
- Pour in the Broth: Add the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 20-25 minutes until the lentils are tender.
- Stir in Coconut Milk: Once the lentils are cooked, stir in the coconut milk and season with salt and pepper. Let the curry simmer uncovered for another 5-10 minutes to thicken.
- Serve: Remove from heat and garnish with fresh cilantro. Serve hot with rice, naan, or other sides.
Nutrition
Calories: 349kcal