Pumpkin Lentil Curry with Spinach

Pumpkin Lentil Curry in a bowl with cashews in a gray bowl with gray napkin

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

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 293kcal

Author Marisa Moore, RDN

Ingredients

2 tablespoon olive oil or sesame oil
1 small sweet onion, diced
2 large cloves garlic, minced
2 tablespoon red curry paste
2 cups vegetable broth
1 can coconut milk
1 cup pureed pumpkin
2 tablespoon 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)

Instructions

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.

Nutrition