Easy Coconut Curry with Lentils, Pumpkin, and Spinach Recipe
This easy coconut curry sauce is a flavorful and hearty dish featuring tender pumpkin, brown lentils, and vibrant spices simmered in creamy coconut milk. Enhanced with garlic, ginger, and aromatic garam masala, this sauce is perfect served over rice and garnished with fresh coriander and crunchy cashews for added texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian-inspired
- Diet: Gluten Free
Ingredients
Scale
Oils & Aromatics
- 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)
Liquids
- 400g/14oz can coconut milk (full fat)
- 1 cup chicken broth
- 1/2 cup tomato passata (tomato puree)
Main Ingredients
- 400 g/14 oz can brown lentils, drained
- 250 g / 8 oz pumpkin (~3 cups), cut into 2cm / 4/5″ cubes
- 2 cups (tightly packed) baby spinach
- 1/2 cup cashews, unsalted (roasted or raw)
Spices & Seasonings
- 1/2 tsp cooking/kosher salt
- 1/2 tsp black pepper
- 1 tbsp garam masala
- 2 tbsp curry powder (mild or spicy)
- 2 tsp cumin
- 1 tsp coriander powder
- 1 tsp paprika (sweet or hot)
- 1/2 tsp turmeric powder
Garnishes
- Coriander/cilantro leaves, whole or chopped
- Chopped cashews (optional)
Instructions
- Sauté aromatics: Heat the oil in a deep skillet or pot over medium-high heat. Add the finely chopped onion, minced garlic, and grated ginger. Cook them for about 2 minutes until the onion develops a light golden tint, releasing their fragrant aromas.
- Cook off spices: Add all the spices—garam masala, curry powder, cumin, coriander powder, paprika, and turmeric powder. Stir continuously for about 1 minute to toast the spices and bring out their flavors, even if the mixture looks slightly dry.
- Coconut sauce: Pour in the full-fat coconut milk, tomato passata, and chicken broth. Stir well to combine all ingredients evenly. Then add the drained brown lentils and the cubed pumpkin. Bring the mixture to a simmer, adjusting the heat so it simmers energetically.
- Simmer: Allow the curry to simmer gently for 10 minutes, or until the pumpkin is tender but still holds its shape, and the sauce has thickened slightly to a rich consistency.
- Add greens and cashews: Stir in the baby spinach until fully wilted into the sauce, then fold in the unsalted cashews. Season the curry with salt and black pepper, tasting and adjusting seasoning as needed.
- Serve: Spoon the coconut curry sauce over cooked rice. Garnish with fresh coriander leaves and additional chopped cashews if desired for extra crunch and freshness.
Notes
- You can substitute the chicken broth with vegetable broth to make the dish vegetarian.
- Adjust the curry powder level to your preferred spice tolerance—mild or spicy works well.
- Using full-fat coconut milk ensures a creamy, rich sauce; reduce fat content if preferred but it may affect texture.
- For a vegan version, use vegetable broth and replace ghee with plant-based oil.
- Cashews can be roasted beforehand for added flavor and crunch.
Keywords: coconut curry sauce, pumpkin curry, lentil curry, easy curry recipe, Indian curry, coconut milk sauce, vegetarian curry, healthy curry
