Name: Autumn Delight Pumpkin & Lentil Coconut Curry
Prep time: 12 min
Cook time: 37 min
Total time: 49 min
Ingredients: 1 inch piece fresh ginger, grated; 2 tablespoons creamy peanut butter; salt and pepper, to taste; 1/2 teaspoon garam masala; 1 pound pumpkin, peeled and cut into 1-inch cubes; 1 tablespoon coconut oil; 3.5 ounces fresh spinach; 1/2 teaspoon chili powder; 1 cup red lentils; 1 teaspoon curry powder; 1 teaspoon ground cumin; 3 garlic cloves, minced; juice from 1/2 lemon; 2 cups vegetable broth; fresh cilantro, for garnish; 1/2 teaspoon ground coriander; 1 14-ounce can full-fat coconut milk; cooked basmati rice or Indian flatbread (naan, roti, paratha); 1 teaspoon ground turmeric

Coconut Curry

What ingredients do I need to make Coconut Curry?

Can I substitute the curry powder with other spices?

How do I prevent the coconut milk from separating?

How can I adjust the spiciness of the curry?

What are some good sides to serve with Coconut Curry?

Celebrate the flavors of fall with this deliciously warm and cozy Autumn Delight Pumpkin & Lentil Coconut Curry. This nutritious and comforting meal features red lentils, pumpkin, and creamy coconut milk, delicately spiced for the perfect well-rounded dish on chilly evenings.

Peanuts

Vegetarian

Vegan

Gluten Free

Lactose Free

Fresh Vegetables

gram

fresh ginger

Nut Butter

peanut butter

Seasonings

Salt & Pepper

garam masala

pumpkin

Oils

milliliter

coconut oil

spinach

chili powder

Beans & Legumes

red lentils

curry powder

ground cumin

garlic

Fresh Fruit

lemon

Stocks & Broths

vegetable broth

fresh cilantro

ground coriander

Canned & Dry Milk

canned unsweetened coconut milk

Grains & Rice

basmati rice

ground turmeric

Trans fatty acids

Vitamin K

Vitamins

Dietary Folate Equivalents

Vitamin A

Vitamin E

Riboflavin (B2)

Alpha-carotene

Beta-cryptoxanthin

Lycopene

Lutein+zeaxanthin

Water

Calories

Phosphorus

Minerals

Potassium

Sodium

Zinc

Copper

Manganese

Selenium

Vitamin C

Thiamin (B1)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Iron

Magnesium

Choline

Beta-carotene

Protein

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Carbohydrates

Dietary Fiber

Sugar

Saturated Fat

Calcium

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Tropical Coconut Curry Chicken

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Creamy Coconut and Red Curry Salmon with Crisp Garlic Butter

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Fiery Coconut Curry Salmon over Garlic-Infused Butter Rice

Indulge in this Hearty Vegan Coconut Curry featuring golden crispy tofu, tender sweet potato, and bright broccoli florets, all cooked in rich coconut milk with red curry paste. Enjoy the enticing flavors with a side of steaming basmati rice for a satisfying weeknight meal.

Hearty Vegan Coconut Curry & Golden Tofu

Experience a medley of flavors with our Pumpkin Chickpea Coconut Curry that promises you a perfect blend of creaminess, spice, and subtle sweetness. Cooked in coconut oil with aromatic fresh herbs, this curry bursts with the rich flavors of coconut milk and an assortment of spices. Served piping hot, it's a bowlful of exotic taste surely to whisk you away to the frontiers of Asia.

Pumpkin Chickpea Coconut Curry in a Hurry

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Heavenly Coconut Curry Shrimp

Sink your teeth into this delicious and comforting one-pot Hearty Keto Coconut Curry Beef, made with tender beef pieces simmered in a creamy coconut curry sauce. Served with cauliflower rice or low-carb naan, this recipe will become a favorite in no time!

Hearty Keto Coconut Curry Beef

Autumn Delight Pumpkin & Lentil Coconut Curry

Produce

Condiment & Toppings

Baking Goods

Meal

Pasta, Sauces, Grain

https://s3.amazonaws.com/grocery-project/recipe_images/autumn-delight-pumpkin-lentil-coconut-curry-2712912-3.jpeg

In a large, deep skillet or saucepan, heat the coconut oil over medium heat. Add the minced garlic and grated ginger, and cook for 1 minute, stirring constantly.

Stir in the ground turmeric, ground cumin, curry powder, ground coriander, chili powder, and garam masala, and cook for 1 minute more until the spices are fragrant.

Add the red lentils, cubed pumpkin, vegetable broth, salt, and pepper, and stir to combine.

Bring the mixture to a boil, then reduce the heat to low and cover with a lid. Simmer for 25-30 minutes, until the lentils are cooked through and mostly softened, and the pumpkin is tender.

Uncover the skillet, increase the heat to medium, and stir in the coconut milk, peanut butter, and lemon juice. Cook for 5 minutes more, stirring occasionally.

Turn off the heat and stir in the fresh spinach, allowing it to wilt gently.

Serve the curry over cooked basmati rice or with Indian flatbread, garnished with fresh cilantro.

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