Pumpkin and Red Lentil Curry

5 Reviews
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6 servings (serving size: about 1 1/3 cups stew, 2 teaspoons cilantro, and 1 lime wedge)
By Judy Lockhart
October 2006
RECIPE BY Cooking Light

Because pumpkin has a neutral taste, it works well in Indian curries, where it takes on the flavors of the spices. For the best results, choose pie pumpkin, which is smaller, sweeter, and more tender than the larger pumpkins used for carving jack-o'-lanterns. You can substitute brown lentils and cook them 20 to 30 minutes longer, adding more broth, if necessary.

Ingredients

  • 1 tablespoon extravirgin olive oil
  • 2 cups chopped onion (about 2 medium)
  • 5 cups (1/2-inch) cubed peeled fresh pumpkin (about 1 3/4 pounds)
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 3/4 teaspoon ground turmeric
  • 1/4 teaspoon ground red pepper
  • 3 garlic cloves, minced
  • 1 small jalapeño pepper, seeded and finely chopped
  • 4 cups organic vegetable broth (such as Swanson Certified Organic)
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 cup dried small red lentils
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup chopped fresh cilantro
  • 6 lime wedges

Nutritional Information

  • Calories 222
  • Caloriesfromfat 11%
  • Fat 2.8g
  • Satfat 0.4g
  • Monofat 1.8g
  • Polyfat 0.4g
  • Protein 10.3g
  • Carbohydrate 41.9g
  • Fiber 8.7g
  • Cholesterol 0.0mg
  • Iron 4mg
  • Sodium 657mg
  • Calcium 123mg

How to Make It

Heat oil in a large saucepan over medium heat. Add onion; cook 5 minutes, stirring occasionally. Stir in pumpkin and next 7 ingredients (through jalapeño); cook for 30 seconds, stirring constantly. Add broth and tomatoes; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until pumpkin is just tender. Stir in lentils; cook 10 minutes or until lentils are tender. Stir in salt and black pepper. Ladle stew into individual bowls; sprinkle with cilantro. Serve with lime wedges.

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Ratings & Reviews

EllenDeller's Review

foodfiend20
September 24, 2009
This is excellent: easy, flavorful and pretty to look at. My changes: doubled the spices, used fresh ginger and used only HALF the broth called for. This made it possible to plate onto a dish and eat with Indian Nan bread and a yogurt-spinach raita. We added a bit of lime pickle on the side.

Just ok

daneanp
October 02, 2017
Based on the other reviews, maybe my expectations were too high.  I doubled the spices, used fresh ginger, and less broth as others have suggested.  It was good but nothing outstanding.  I'm glad it was super easy (except for peeling and cubing the pumpkin) or else I really would've been disappointed!  First time using red lentils - interesting.  Not sure I'd make this again but I'm glad I tried it.

foodfiend20's Review

EdinaCook
January 18, 2010
Quite delicious! I used butternut squash (a bit more than the pumpkin amount quantity called for) and chopped it earlier in the day so this was quick to put together in the evening. I thickened the mixture with arrowroot (you can also use cornstarch) just before serving, and in addition to the cilantro I added chopped, roasted cashews on top as well. Served with hot naan, this was an excellent dinner. I disagree with one reviewer about this recipe not being "company worthy"-- I have vegetarian friends and this curry will be served at our next dinner together. And I am certain that they will love it!

Bethany10's Review

Bethany10
October 18, 2010
Excellent hearty stew with great flavor. I used mostly pumpkin and some butternut squash as I had some leftover. At the end, I used my immersion blender and pulsed 4-5 times to add a little thickness to the texture and then served with naan. Will pass along to my vegetarian friends. Also, really don't forget the lime and have some extra on hand, it adds a great flavor.

saracat's Review

saracat
May 12, 2009
This recipe was a very good weeknight dinner. I thought it was delicious, though I substituted sweet potatoes for the pumpkin since that is what I had on hand. I also added extra spices for the flavor and used fresh ginger instead of ground. I served this with naan from our local Indian market; I would definitely make again.