The Ultimate Pumpkin Curry, with My Favourite Spices, Lentils & Tomatoes

My deliciously warming pumpkin curry recipe - simple to make and lightly spiced. One for the whole family. Serve with flatbreads for the ultimate comfort food.
The ultimate pumpkin curry, with my favourite spices

I love seeing pumpkins everywhere at this time of year — their beautiful orange and golden shades matching the changing colour of the leaves.

There are so many pumpkin recipes at this time of year — baked, stuffed, soups, stews, and curries. All perfect for chilly autumnal evenings.

My pumpkin curry has all my favourite Indian spices and red split lentils, making it extra wholesome and cosy.

Add a little coconut milk or creamy yogurt to make it milder and more indulgent.

Swap the pumpkin for squash or sweet potato if you prefer, it’ll be just as good.

Serve with some flatbreads and pickles for a delicious, healthy and budget friendly meal.

Enjoy my ultimate pumpkin curry recipe, much love, Niki xxx

The ultimate pumpkin curry, with my favourite spices
The ultimate pumpkin curry, with my favourite spices

The Recipe

The ultimate pumpkin curry, with my favourite spices

The Ultimate Pumpkin Curry

My deliciously warming pumpkin curry recipe - simple to make and lightly spiced. One for the whole family. Serve with flatbreads for the ultimate comfort food.
Prep time: 10 minutes
Cook time: 35 minutes
4 servings
4.86 from 7 votes

Ingredients

For the curry

  • 2 tbsp veg oil
  • 1 tsp cumin seeds
  • 1 tsp black mustard seeds
  • 1 onion sliced into long strips
  • 1 tsp turmeric
  • 1 tsp ground coriander
  • 1/2 tsp ground fenugreek
  • 3 garlic cloves grated
  • 1 tsp sea salt
  • 1/2 tsp chilli flakes
  • 5 tomatoes roughly diced
  • 2 tbsp tomato ketchup
  • 200 g red split lentils rinsed
  • 700 ml veg stock
  • 1 medium pumpkin/squash peeled and chopped into cm (approx) cubes
  • 1/2 can coconut milk or 4 tbsp coconut yogurt or Greek style yogurt
  • 1 tsp garam masala
  • Salt to taste

Toppings

  • Plant-based yogurt

Instructions

To make the curry

  • First, add the oil, mustard and cumin seeds to a frying pan. Allow then to sizzle to release their aromas.
  • Now add the onion and remaining spices and fry for 8-10 minutes until tender.
  • Add the garlic, salt and chilli and stir to combine and fry for a further minute.
  • Add the chopped tomatoes and tomato ketchup, stir and simmer for 5-6 minutes until the tomatoes are soft.
  • Now add the lentils, stock and chopped pumpkin and simmer covered for 20 minutes.
  • Add additional water as needed.
  • Finally, add the coconut milk/yogurt, season with salt and add garam masala

To serve

  • Top the curry with yogurt and serve with flatbreads
Print Recipe

I'd love to hear your comments…

  • Emma
    1 year ago Reply

    5 stars
    Delicious flavours in this curry! I served it with the chickpea omelette (from another recipe on this site) so it was like a dosa. Yummy!

  • Penelope Sass
    2 years ago Reply

    Absolutely scrumptious!
    Thank you Niki. x

  • Kristen
    2 years ago Reply

    5 stars
    Love this spice combo! I peeled, chopped, and froze extra pumpkin just so I can make this throughout the winter

  • Maneesha
    2 years ago Reply

    5 stars
    Beautiful recipe! I loved it! I added some capsicum and courgette as well for extra goodness! Thanks Niki!

  • Stephanie
    2 years ago Reply

    5 stars
    I’ve given 5 stars as I’m sure delicious, but unless I’ve gone mad, I can’t see any quantity of pumpkin in ingredients

    • A
      Niki
      2 years ago Reply

      Hi Stephanie!
      Apologies.. its there now.
      Enjoy
      Niki xxx

  • Rachel
    2 years ago Reply

    Hi, you have not added pumpkin to the ingredients list and this is the main ingredient of the dish although it is mentioned in the method, how much do we need for this recipe?
    Many thanks X

    • A
      Niki
      2 years ago Reply

      Apologies.. It disappeared but its there now.
      Enjoy
      Niki xxx

  • Serena
    2 years ago Reply

    Can’t wait to make this… but wondering how much chopped pumpkin you are using? I can’t see it in the list of ingredients!

Let me know what you think below…

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