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Coconut Curry with Lentils and Pumpkin

Coconut Curry with Lentils and Pumpkin

Name: Coconut Curry with Lentils and Pumpkin
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5
Cuisine: Indian
Ingredients: 2 tbsp coconut oil, or ghee or regular cooking oil, such as canola or olive oil; 4 garlic cloves, minced; 2 tsp fresh ginger, finely grated; ½ onion, brown or yellow, finely chopped; 400 ml (14 oz) coconut milk, full-fat, canned; 1 cup chicken broth; ½ cup tomato passata, tomato puree; 400 g (14 oz) brown lentils, canned, drained; 250 g (8 oz) pumpkin, about 3 cups, cut into 2 cm cubes; 2 cups baby spinach, tightly packed; ½ cup cashews, unsalted, roasted or raw; ½ tsp cooking or kosher salt; ½ tsp black pepper; 1 tbsp garam masala; 2 tbsp curry powder, mild or spicy; 2 tsp cumin; 1 tsp coriander powder; 1 tsp paprika, sweet or hot; ½ tsp turmeric powder; coriander leaves, whole or chopped; cashews, chopped, optional

Overhead view of coconut curry with pumpkin, lentils, greens and cashews beside bowls of rice. — Coconut curry with lentils and pumpkin served with rice.

A creamy Indian-style coconut curry simmered with brown lentils, pumpkin, spinach and cashews, with a fragrant mix of everyday spices.

By Cookin' KitchenOctober 23, 2026

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Total: 30 minutes
Servings: 5 servings

Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Servings: 5

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Recipe

Coconut Curry with Lentils and Pumpkin

A creamy Indian-style coconut curry simmered with brown lentils, pumpkin, spinach and cashews, with a fragrant mix of everyday spices.

Cookin' · https://cookin.club/recipes/coconut-curry-with-lentils-and-pumpkin

Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Servings: 5

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Ingredients

5 servings

For 5 servings

2 tbsp coconut oil, or ghee or regular cooking oil, such as canola or olive oil
4 garlic cloves, minced
2 tsp fresh ginger, finely grated
½ onion, brown or yellow, finely chopped
400 ml (14 oz) coconut milk, full-fat, canned
1 cup chicken broth
½ cup tomato passata, tomato puree
400 g (14 oz) brown lentils, canned, drained
250 g (8 oz) pumpkin, about 3 cups, cut into 2 cm cubes
2 cups baby spinach, tightly packed
½ cup cashews, unsalted, roasted or raw
½ tsp cooking or kosher salt
½ tsp black pepper

Spices

1 tbsp garam masala
2 tbsp curry powder, mild or spicy
2 tsp cumin
1 tsp coriander powder
1 tsp paprika, sweet or hot
½ tsp turmeric powder

To serve

coriander leaves, whole or chopped
cashews, chopped, optional

Equipment

Deep skillet or pot

Instructions

Step 1: Heat the oil in a deep skillet or pot over medium-high heat. Add the onion, garlic and ginger and cook for 2 minutes, until the onion is lightly golden.
Step 2: Add the spices and stir for 1 minute. The mixture may look a little dry.
Step 3: Add the coconut milk, passata and broth. Stir to combine, then add the lentils and pumpkin. Bring to a simmer, then adjust the heat to maintain an energetic simmer.
Step 4: Simmer for 10 minutes, or until the pumpkin is tender but not mushy and the sauce has thickened.
Step 5: Stir in the baby spinach until wilted, then stir in the cashews. Add the salt and pepper last, and add more if needed.
Step 6: Serve over rice, sprinkled with coriander and extra cashews, if using.

Notes

Substitutions and variations

For a less smooth sauce, replace the tomato passata with 3/4 cup crushed canned tomatoes. Roughly chopped macadamias or pistachios can replace the cashews, or leave them out and use fried shallots or onions for texture.

You can use the curry sauce with other vegetables, legumes or proteins. Brown chicken, fish, prawns or other meat before making the sauce, then return it to the pan to finish cooking or reheat. Add vegetables according to their cooking time; allow the sauce its 10-minute simmer. Add canned or cooked beans when the sauce is mixed so they can simmer in it.

To use dried lentils, simmer 2/3 cup in 3 cups lightly salted water for 20 minutes or until tender but still firm. Drain before using.

Nutrition per serving

Calories: 432 kcal

Estimated values; they will vary with the exact ingredients and brands you use.

Indian cuisine

Dinners
cashews
coconut
curry
lentils
pumpkin

About this recipe

This creamy Indian-style coconut curry combines brown lentils, pumpkin, spinach and cashews with garam masala, curry powder and warming spices. Serve it over rice with coriander and extra cashews.