Summer pumpkin and lentil curry

Summer pumpkin and lentil curry

20 mins Prep · 40 mins Cook

Serve this savoury pumpkin and lentil curry with an extra splash of coconut milk to make it extra creamy

Created by Spinneys
Prep time 20 minutes
Cook time 40 minutes
Serves 4
Cuisine Indian
Diet Vegan
Preparation Moderate
Nutrition (per serving)
Calories 829
Fat 57.8g
Saturates 36g
Protein 21.7g
Carbs 74.4g
Sugars 23g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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Preheat oven to 220°C, gas mark 7.


In a large roasting dish, add the pumpkin and 1 tbsp of the oil, salt and half the garam masala powder and toss to coat. Roast for 20 minutes or until tender. Keep warm.


Bring the stock to a boil in a medium saucepan then reduce to a low heat to keep warm.


Place the leeks, ginger, garlic, lemongrass and red chilli in a food processor and blend to form a paste.


Heat the remaining oil in a high-walled frying pan and add in the leek paste, stirring for approx. 2 minutes or until fragrant. Add in the lentils and maple syrup. Stir until combined. Add stock and half the coconut milk. Bring to a simmer, stirring occasionally until the lentils are tender, approx. 10 minutes.


Blanch the sugar snaps in a pot of boiling water and drain and refresh in iced water. Roughly chop the coriander.


Divide the curry between 4 bowls, divide the rest of the coconut milk between the bowls and top with the roasted pumpkin, sugar snaps, coriander, coconut flakes, cashews and nigella seeds or sesame seeds.