Vegan Pumpkin Curry

A gently spiced easy recipe for autumnal roasted pumpkin curry. Cinnamon and ginger are paired with creamy coconut and earthy lentils to bring you the perfect meal for cosy nights in front of the fire.

Course Main Course

Cuisine English, Indian

Diet Vegan, Vegetarian

Prep Time 10

Cook Time 1

Servings

Calories 266kcal

Author Chris Mosler|Thinly Spread

Ingredients

500 g pumpkin peeled, seeds and strings removed, chopped into chunks
150 g leek washed and sliced
100 g red lentils
2 tbsp rapeseed oil
1 tsp cumin seeds
pinch of salt
1 tbsp fresh ginger grated
2 fat cloves of garlic crushed
1 dried red chilli
1 tsp black mustard seeds
1 tsp garam masala
1 tsp ground cinnamon
1 tsp smoked paprika
500 ml vegetable stock
50` g coconut cream I use a block of coconut cream, slice off what I need and add it to the curry to dissolve. Use canned coconut milk if you'd rather, you'll need about 100ml/ half a cup

To Serve

a handful of fresh flat leaf parsley or coriander leaves chopped

UK Measurements - US Measurements

Instructions

Preheat the oven to 200C/390F
Toss the chopped pumpkin in one tablespoon of the oil, the cumin seeds and a pinch of salt, place in a single layer in a roasting tin.
Roast the pumpkin for 30 - 40 minutes, turning once, until soft and browned.
Heat the remaining oil in a large, deep frying pan and fry the chopped leeks gently for about 5 minutes until soft.
Add the garlic, ginger, chilli and spices and cook gently for a further minute.
Add the stock and lentils, bring to the boil then reduce the heat and simmer for 15 - 20 minutes until the lentils are soft. You may need to add extra water to prevent the lentils from drying out.
Add the coconut cream and the roasted pumpkin, stir through until the coconut cream has dissolved and the pumpkin is covered in sauce and lentils.
Serve with rice and steamed greens.

Notes

Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.

Nutrition