Red Lentil & Pumpkin Coconut Curry (Plant-Based)

A vibrant, sweet, and creamy curry that utilizes the pumpkin and cauliflower. Perfect for a meat-free night.

Serves: | Cooking Time:

  • Produce Used: Jap Pumpkin (1kg), Cauliflower (1/2 head), Baby Spinach (remaining 1/2 bag).
  • Protein: Organic Split Red Lentils (1-2 cups)

  1. Cube the Pumpkin (skin off) and break Cauliflower into florets.
  2. In a large pot, sauté onion and curry powder/paste until fragrant.
  3. Add the Red Lentils, pumpkin, and cauliflower. Cover with water (or vegetable stock/coconut milk) and simmer for 20-25 minutes. The lentils will break down and create a thick, creamy sauce.
  4. Stir in the Baby Spinach just before serving.
  5. Serve with rice or flatbread.

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