One Pot Lentil Pumpkin Curry
The 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!
Servings: 3
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.