Pumpkin and Red Lentil Curry

This is one of my absolute favourite meat-free meals. It is so easy to make, super cheap, very tasty, and makes loads, so it’s a great one to freeze in portions and pull out on those really busy nights. Serve it up with some brown basmati rice, some pappadums and yoghurt and you’re good to go. Chapati, pickles and chutney on the side turn it into a veritable banquet!

My family like this served with all the sides…rice, pappadums, lime pickle, mango chutney and homemade chapati with atta flour.


  • 1 large brown onion, diced
  • Olive or coconut oil
  • 1/2 cup of your favourite Indian curry paste (I use Korma to make it very mild so the kids will try, but I’ve also used Madras just for grown ups)
  • 400 g tin diced tomatoes
  • 1 cup dry red lentils, rinsed and drained
  • 5 cups (approx) diced pumpkin
  • 2 cups cauliflower, cut into small florets (fresh or frozen) – optional
  • 3 cups finely chopped  English or baby spinach – or just use a 250g package of chopped frozen spinach


  1. Heat a tablespoon or two of oil in a large deep saucepan and add diced onion. Cook until soft.
  2. Add curry paste ­and fry until fragrant.
  3. Add tomatoes, lentils, cubed pumpkin, cauliflower (if using) and 2 tins of water. Simmer until lentils and vegetables are falling apart (the longer you leave it, the better it gets – I like to leave it about an hour, just with the occasional stir).
  4. Stir through spinach, then serve.
It’s not the prettiest dish, but it is delicious!



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