Go Back
+ servings
Pumpkin Lentil Curry in a bowl with cashews in a gray bowl with gray napkin

Pumpkin Lentil Curry with Spinach

This easy vegan pumpkin lentil curry with spinach is ready in under 30 minutes. It's made with coconut milk for a luscious texture and is perfect over rice! 
Course Entree
Cuisine American
Keyword pumpkin recipes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 293kcal


  • 2 tbsp olive oil or sesame oil
  • 1 small sweet onion, diced
  • 2 large cloves garlic, minced
  • 2 tbsp red curry paste
  • 2 cups vegetable broth
  • 1 can coconut milk
  • 1 cup pureed pumpkin
  • 2 tbsp tomato paste
  • 1 cup red lentils (dry)
  • Salt and pepper to taste
  • 2 cups baby spinach
  • ¼ - ½ cup toasted salted cashews (optional)
  • fresh cilantro (optional)


  • Heat oil in a deep skillet or large pot over medium-high heat. Add the onion and cook about 2 minutes, just until it starts to turn golden. Stir in the garlic and curry paste and cook about 1 minute, until the curry paste is fully incorporated.
  • Stir in the broth, coconut milk, pumpkin, tomato paste, and lentils. Cover and cook on medium-low heat about 15 minutes, until the lentils are cooked but not too soft. Stir occasionally. Taste and add salt and pepper to taste.
  • During the last 3-5 minutes of cooking, add 2 cups of baby spinach – allowing it to wilt into the curry.
  • Serve over rice, quinoa, cauliflower or your favorite base. If desired, add chopped roasted cashews and cilantro to the top for color, flavor, and crunch.


Calories: 293kcal | Carbohydrates: 42g | Protein: 14g | Fat: 8g | Saturated Fat: 1g | Sodium: 558mg | Potassium: 819mg | Fiber: 17g | Sugar: 10g | Vitamin A: 12510IU | Vitamin C: 15mg | Calcium: 86mg | Iron: 5mg