Pumpkin Curry

An interesting combination that I never thought of before! 

I had recently gone frantic and bought a lot of pumpkins that I stored in the freezer, and so I needed to create a couple of recipes to use it up! 

This one recipe was inspired by my endless love for curries! I had lentils, spinach and pumpkins as the main ingredients of this curry. At first, I was a bit spectacle about how it will taste but this actually was one of the best curries I had in a long while!

Not only was the curry delicious it was an easy one-pot meal that was cooked in under 30 min! 

The spices in the curry include: 

  • Curry powder 
  • Tumeric 
  • Coriander 
  • Cumin
  • Paprika
  • Masala powder 
  • Salt & pepper 


  • 2 tbsp vegetable oil
  • 4 minced garlic cloves
  • ½ chopped onion
  • 1/2 tsp each salt + pepper
  • 1 tbsp masala 
  • 2 tbsp curry powder 
  • 2 tsp cumin
  • 1 tsp coriander powder
  • 1 tsp paprika 
  • 1/2 tsp turmeric
  • 1 can coconut cream
  • 1 cup vegetable broth 
  • 1 cup brown lentils
  • 2 cups chopped up pumpkins 
  • 2 cups baby spinach
  • ¼ cup cashews

Making the curry sauce: 

  • Saute the onions and garlic 
  • Add the spices and cook them with the onions and garlic. 
  • The last step will allow the spices to bloom making the curry more flavour and fragrant 
  • Add vegetable stock and let it simmer 

Making the pumpkin curry:

  • After the curry base simmers for 10 min add the frozen chopped pumpkin and lentil. 
  • Let them cook for 30 min before adding the spinach and roasted cashews. 
  • Cover the pot and keep it on low heat for 20 min then add the coconut cream and some more vegetable stock if needed.  
  • Garnish with fried onions and fresh parsley! 
  • Serve it alone or with rice. 

Until next time, crave the dish…


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