I’m back with one more pumpkin recipe! And maybe I will move on. vegan pumpkin red lentil tomato curry is ready in less than 30 minutes and couldn’t be easier to make. It is not the prettiest recipe but it is one of the tastiest. I have cooked it twice in the last month, and I am making it again today as part of my meal prep. The recipe just occurred to me randomly because I love pumpkin in sweet recipes, but I also really love savoury pumpkin, especially when teamed up with some warming spices. Pumpkin and lentils seemed like the perfect match, don't they?
Creamy and utterly delicious, this is a healthy and easy recipe with amazing flavours of Indian garam masala and creamy coconut milk. The veggies you choose to include in this meal are also up for debate. You could sub out pumpkin for sweet potato, but I love the nutty and sweet, almost chestnut-like flavour that Hokkaido pumpkin adds to this curry. The pumpkin chunks make for a nice sweet contrast to the lentils. I’m betting when you eat this you’ll find yourself digging out a pumpkin chunk to go with every bite.
This glorious curry is the ultimate in comfort food. Now, I’m not going to pretend that every recipe to come out of my kitchen is a stunner. These are red lentils after all. They fall apart and lose their simple, beautiful form and colour. So what I am talking about here, is inner beauty. This pumpkin and red lentil curry is humble, its appearance understated, and it doesn’t demand a lot of “look at me” attention. But every little bite you take is full of rich flavours, thanks to ginger, garlic and the aromatic mixture of earthy, sweet, and savoury ground spices which make up the complex flavour of garam masala.
IF YOU EVER GIVE THIS RECIPE A TRY, DO LEAVE A COMMENT BELOW AND/OR TAG @FRUITYEMZ AND HASHTAG #FRUITYEMZ ON YOUR INSTAGRAM POST! I WOULD LOVE TO SEE ALL YOUR YUMMY CREATIONS 🙂
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