Name: Pumpkin, Red Lentil & Coconut Curry
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 tbsp coconut oil; 1 14oz can full fat coconut milk; 3.5 oz. fresh spinach; 1 lb. pumpkin; 1 tsp ground turmeric; 1/2 tsp ground coriander; 1/2 tsp garam masala; 1 cup red lentils; 1/2 tsp chili powder; 2 tbsp creamy peanut butter; 3 cloves garlic; 1 tsp curry powder; 2 cups vegetable broth; 1 1-inch piece fresh ginger; juice from 1/2 lemon; basmati rice or flatbread; salt and pepper

Dal Curry

What type of lentils should I use for lentil curry?

Do I need to soak the lentils before cooking?

Can I use canned lentils instead of dried?

What vegetables can I add to lentil curry?

How can I thicken lentil curry if it's too watery?

What can I substitute for coconut milk in lentil curry?

What's the best way to serve lentil curry?

This creamy pumpkin lentil curry is perfect for fall! It's rich, nutritious and comforting - perfect for cold evenings!

Peanuts

Gluten Free

Lactose Free

Vegan

Vegetarian

Oils

milliliter

coconut oil

Non Dairy Milk

coconut milk

Fresh Vegetables

gram

spinach

pumpkin

Seasonings

ground turmeric

ground coriander

garam masala

Beans & Legumes

red lentils

chili powder

Nut Butter

peanut butter

garlic

curry powder

Stocks & Broths

vegetable broth

fresh ginger

Fresh Fruit

lemon

Grains & Rice

basmati rice

Salt & Pepper

Pantothenic acid (B5)

Vitamins

Copper

Minerals

Potassium

Phosphorus

Manganese

Zinc

Vitamin B6

Lutein+zeaxanthin

Riboflavin (B2)

Lycopene

Vitamin K

Beta-cryptoxanthin

Beta-carotene

Vitamin A

Choline

Dietary Folate Equivalents

Thiamin (B1)

Vitamin C

Sodium

Magnesium

Iron

Calcium

Sugar

Carbohydrates

Dietary Fiber

Protein

Calories

Water

Trans fatty acids

Vitamin E

Alpha-carotene

Niacin (B3)

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Saturated Fat

Selenium

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Pumpkin, Red Lentil & Coconut Curry

Baking Goods

Dairy

Produce

Condiment & Toppings

Meal

Pasta, Sauces, Grain

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