Pumpkin, Coconut & Lentil Curry

October 30, 2016

A Pinch of Bella - Pumpkin Curry

Happy Halloween!!! This comforting curry is the ideal autumnal dish and makes for a perfect Halloween-themed dinner recipe. Enriched with fragrant spices and chilli (fresh outta the garden, too! I can’t imagine the novelty of hand picking home-grown ingredients and preparing a special meal for the family will ever wear thin. I need a farm in my future, OK universe!?) Can we also please take a moment to appreciate how cute it is that this wooden spoon has ‘RICE IS LIFE’ carved into the handle? It has to be one of my neatest travel souvenirs that I picked up in Chiang Mai, Thailand this time last year, so I’m so stoked to finally have an opportune use for it!

A Pinch of Bella - Pumpkin CurryA Pinch of Bella - Pumpkin CurryA Pinch of Bella - Pumpkin CurryA Pinch of Bella - Pumpkin Curry


1/2 chopped red onion
2 x crushed garlic cloves
1 x large thumb of freshly grated ginger
1 x small red chilli
1 x teaspoon ground turmeric
1 x teaspoon ground cumin
1 x teaspoon ground coriander
1/2 teaspoon ground cinnamon
1 x teaspoon coconut oil for frying
1 x 400ml can coconut milk
2 x tablespoons tomato purée
1/2 cup water
2 x cups chopped pumpkin (preferably cubes of a similar size)
1 x cup cooked lentils
1 x generous handful fresh coriander finely chopped + extra for serving
Salt & pepper to taste
Optional lime wedges to serve


1. In a fairly large pan, heat the coconut oil on a medium heat and sauté the chopped red onion until almost soft.
2. Add in crushed garlic, grated ginger & finely chopped red chilli and cook for 1-2 minutes, stirring frequently ensuring that the garlic & ginger do not stick.
3. Add in all of the spices and cook for another 2 minutes until the spices become fragrant and have nicely coated the other ingredients already in the pan.
4. Stir in the coconut milk, tomato purée and water.
5. Once the liquids are well combined, add in the chopped pumpkin and let the curry simmer on a medium heat.
6. Once the pumpkin is cooked, which should take between 15-20 minutes depending on the size of your chunks, add in the lentils and freshly chopped coriander and cook for about another 5 minutes until the lentils are heated through.
7. Finally season with salt and pepper to taste.
8. Serve with any rice of your choice, some fresh coriander and optional lime wedges for some added freshness.

Serves 4.


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