| Prep: 30 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 387 | 17.7g | 8.7g | 43.3g |
| sugars | fibre | protein | salt |
| 12g | 10.3g | 13.6g | 1.2g |
Why I Love British Pumpkin and Red Lentil Curry
As a lover of all things flavorsome and vibrant, the Pumpkin and Red Lentil Curry recipe brings immense joy to my tastebuds. Simple enough to whip up on a weeknight yet elegant enough to serve guests, this British classic fused with an extra zing never fails to impress me and my Miami guests. Channeling my Spanish and Cuban roots, I always aim to give a creative twist to traditional recipes and this pumpkin curry is no exception.
Aromatic Ingredients and Wholesome Goodness
The use of aromatic spices such as fresh ginger, ground cumin, ground coriander, and curry powder, humbly borrowed from the British style of curries, add a magnitude of flavor to the rich pumpkin and red lentils. The creamy coconut milk brings a touch of luxuriousness that envelops the curry in elegance.
A Nod of Inspiration
British chef Jamie Oliver, known for his ingenious flair with accessible ingredients, inspired me to bring this recipe to my own kitchen. My adaptation, like many of his creations, highlights the inherent goodness of the elements used.
Sharing similarities with a traditional Veggie Katsu Curry, the Pumpkin and Red Lentil Curry becomes a celebration of flavors when paired with a warm naan or plain white rice. A chilled tropical cocktail from my beloved Caribbean, perhaps, would complement the richness of the curry and balance out the heat.
An Invigoration of the Senses
Every time I cook this Pumpkin and Red Lentil Curry, it’s as if I’m orchestrating a dexterous dance between the engaging spices. This, for me, elicits the same thrill I experience teaching dance to my students – the anticipation of something complex coming together harmoniously. I surely can’t wait for you to take this recipe for a spin in your own kitchen. I promise, the elegance in simplicity and the burst of flavors will be a taste of the culinary dance I get to do every day.
What You’ll Need
- 2 tablespoons vegetable oil
- 2 medium onions, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon chili powder
- 1 medium pumpkin (around 2.5 lb), peeled and cut into chunks
- 1 cup red lentils, rinsed
- 4 cups vegetable broth
- 1 (13.5 ounce) can of coconut milk
- Salt to taste
- Fresh cilantro (optional, for garnish)
Method
Step One
In a large pot, heat the vegetable oil over medium heat. Once the oil is hot, add the chopped onions and sauté until they are translucent, which usually takes around 5 minutes.
Step Two
Add the minced garlic and grated ginger to the pot, stirring them into the onions. Sauté the mixture for another minute until the ingredients are well combined and fragrant.
Step Three
Add in the curry powder, ground turmeric, ground cumin, ground coriander, and chili powder. Stir them in, ensuring all the onions are coated well in the spices, and let them cook for 2 minutes to toast the spices and release their flavors.
Step Four
Add the chunks of pumpkin and the rinsed red lentils to the pot. Stir well to coat them in the spiced onion mixture.
Step Five
Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low and simmer the curry, putting a lid on the pot and letting it cook for about 20 minutes, or until the pumpkin is tender.
Step Six
Stir in the coconut milk until it is fully incorporated and then continue to simmer the curry for another 10 minutes. This allows the flavors to deepen and the stew to thicken slightly.
Step Seven
Add salt to taste, and turn off the heat. Serve the curry hot, garnished with fresh cilantro if desired.
