ramyaramesh3007The Pumpkin Lentil Curry can be made in just one pot and with pantry staples, like spices and red lentils. It’s creamy, delicious, aromatic and makes the perfect lunch or dinner!
I first came across pumpkin lentils from @rainbowplantlife and the combination was just perfect. The sweetness of the pumpkin delicately balances out the flavours of the lentils and it’s so comforting! You also don’t have to soak red lentils (unlike the rest) so it makes it super easy to prepare too.
Ingredients You Need
- Pumpkin – you can use any type of pumpkin, I used butternut pumpkin because of its bright orange colour.
- Lentils – Red lentils are the more affordable and easiest to get. They also don’t require any soaking, so wash, drain them and you’re good to go!
- Whole Spices – cinnamon stick, cloves, cardamom, bay leaves, cumin seeds, fennel seeds
- Spices – minced ginger, turmeric, chili powder (optional), garam masala, hing, lemon juice for the tang, amchur (mango) powder is optional
- Cream Factor – Tahini or cashew butter to amp up the creaminess
If you’re thinking of skipping on hing, my advice to you is don’t! Hing adds a powerful flavour and also offsets the components of lentils that make you bloat or gassy. That why we always add a pinch of hing when cooking lentils or beans because they can be harder to digest.
This dish is also entirely gluten free! If you’re using hing however, make sure you get the pure or gluten free version because it often has wheat flour added to it.
Here’s a simple video on how to make this curry:
One Pot Lentil Pumpkin Curry
Equipment
- 1 Pressure cooker
Ingredients
- 1/2 butternut squash pumpkin
- 1/2 cup red lentils
- 1 tbsp tahini sub cashew butter
- 1 tbsp neutral oil
- 2 cups water
- 1/2 tbsp lime juice
- handful of greens (spinach/kale)
Whole Spices
- 1 cinnamon stick
- 5 cloves
- 5 cardamom
- 2 bay leaves
- 1 tsp cumin seeds
- 1 tsp fennel seeds
Spices
- 1 tsp minced ginger
- 1/4 tsp turmeric
- 1 tsp chili powder
- 1 tbsp garam masala
- hing
- 1 tbsp amchur powder (optional)
- salt
- black pepper
Instructions
- Add oil to a pressure cooker. Roast the cumin and fennel seeds in oil until they start crackling.
- Add in whole spices – cinnamon, cloves, cardamom and bay leaves.
- Add ginger paste and saute for a few minutes. Add the spices and saute further: turmeric, hing, chilli powder, garam masala, amchur powder. Add a splash of water if the mixture is too dry (1/2 cup)
- Add remaining 1.5 cups water and add the tahini or cashew butter. Stir.
- Add the pumpkin, lentils and pressure cook on low for about 20 minutes. Taste test and add salt, black pepper. Leave on the heat for 5-10 minutes and open the lid.
- Add your greens and squeeze in lemon juice. Top with coriander and serve with some hot rice.