Lentil Curry with Coconut milk and Pumpkin


Another day another OOOOBY delivery. And this time I decided to use their delicious little pumpkin for a lentil curry with coconut milk. So creamy and so good for you even in summer. I wasn't feeling at my best the last couple of days so this hearty bowl did the trick for my tummy.

  • df - dairy free
  • gf - gluten free
  • v - vegetarian
  • veg -vegan
  • Ingredients
  • 1 1/2 Tbsp coconut oil
  • 1 cup diced onion
  • 1 cup lentils
  • 1 small pumpkin, cut into cubes
  • 1 carrot
  • 1/2 tsp ground turmeric
  • 1 Tbsp mild curry powder
  • 1 teaspoon ginger powder
  • 1/2 tsp salt
  • freshly ground black pepper
  • 3 1/2 cups vegetable broth or water
  • 1/2 cup coconut milk

Lentils are great for providing the body with slow burning complex carbohydrates and can increase your energy by replenishing your iron stores. I also love their texture and the creaminess it gives to every meal without adding any cream.

Heat the oil in a large pot over medium heat. Saute the onion until it’s turning a little golden. Add the lentils, pumpkin, carrot, and seasonings, and stir to combine everything. Add the water or broth and bring to a boil. Reduce the heat to a simmer and cook for 25 minutes, or until the lentils and sweet potato are tender. Stir in the 1/2 cup of coconut milk. Season with salt and pepper, to taste, and serve warm. I served ours over cooked quinoa and with fresh garden herbs.

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