Introduction

This easy coconut curry sauce is a comforting and flavorful dish that combines creamy coconut milk with fragrant spices, tender pumpkin, and protein-rich lentils. Perfect for a weeknight meal, it’s simple to prepare and pairs beautifully with rice or your favorite grains.

A dark bowl holds a dish with three main layers: at the bottom, there is a layer of white cooked rice with soft, round grains; next to it, a thick golden yellow curry sauce with chunks of browned chicken pieces coated in the sauce fills most of the bowl; fresh green cilantro leaves are scattered on top of the chicken and rice, adding bright color; a wedge of lime with a juicy green-yellow color rests on the rice near the curry. The bowl sits on a white marbled surface, with a glass of water, a small plate holding lime wedges, and a striped cloth napkin with a spoon and fork nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp coconut oil, ghee, or any regular cooking oil (canola, olive oil, etc.)
4 garlic cloves, minced
2 tsp fresh ginger, finely grated
1/2 onion, finely chopped (brown or yellow)
400g (14oz) can coconut milk, full fat
1 cup chicken broth
1/2 cup tomato passata (tomato puree)
400g (14oz) can brown lentils, drained
250g (8oz) pumpkin (~3 cups), cut into 2cm (4/5″) cubes
2 cups baby spinach, tightly packed
1/2 cup cashews, unsalted (roasted or raw)
1/2 tsp each cooking/kosher salt and black pepper
1 tbsp garam masala
2 tbsp curry powder (mild or spicy, your choice)
2 tsp cumin
1 tsp coriander powder
1 tsp paprika (sweet or hot)
1/2 tsp turmeric powder
Coriander/cilantro leaves, whole or chopped
Chopped cashews (optional, for garnish)

Instructions

Step 1: Heat the oil in a deep skillet or pot over medium-high heat. Add the chopped onion, minced garlic, and grated ginger. Cook for about 2 minutes until the onion begins to turn golden.
Step 2: Add the garam masala, curry powder, cumin, coriander powder, paprika, and turmeric. Stir constantly for 1 minute to cook off the spices, even if the mixture looks a little dry.
Step 3: Pour in the coconut milk, tomato passata, and chicken broth. Stir well to combine. Add the drained lentils and cubed pumpkin.
Step 4: Bring the mixture to a simmer, then reduce the heat to maintain a steady, energetic simmer. Cook uncovered for about 10 minutes until the pumpkin is tender but not mushy, and the sauce has thickened slightly.
Step 5: Stir in the baby spinach leaves and cook until wilted. Add the cashews, salt, and pepper to taste. Adjust seasoning as needed.
Step 6: Serve the curry sauce hot over rice, garnished with fresh coriander leaves and extra chopped cashews if desired.

Tips & Variations

For a vegan version, use vegetable broth instead of chicken broth and ensure the oil you use is plant-based.
Swap pumpkin for sweet potato or butternut squash for a different twist.
Adjust the spice level by choosing mild or hot curry powder according to your preference.
Add a squeeze of lime juice before serving for a fresh, tangy finish.

Storage

Store any leftover coconut curry sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. The sauce may thicken when chilled; add a splash of broth or water when reheating if needed.

How to Serve

A large white bowl filled with a thick yellow curry containing visible orange cubes, green leafy pieces, cashew nuts, and lentils, topped with fresh green cilantro leaves, placed on a white marbled surface. To its right, a smaller white bowl holds fluffy white rice garnished with dark brown fried onions. Below, another white bowl contains a serving of the curry layered on top of the white rice, with more fresh cilantro on top and a silver spoon resting inside the bowl. A red cloth napkin lies underneath the smaller bowls, with three silver spoons and a fork arranged on the white marbled surface next to it. Scattered cashew nuts add detail to the setting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this curry sauce ahead of time?

Yes, this sauce actually tastes better after the flavors have had time to meld. Prepare it a day in advance and reheat before serving.

Can I use dried lentils instead of canned?

You can, but cook the dried lentils separately first as they take longer to cook than the pumpkin and will need to be added at a different time to avoid overcooking.