113 Super-warming Pumpkin, Courgette and Lentil Curry

Survive the chilly November evenings with this super-warming pumpkin, courgette and red lentil curry.

autumn is the best time of the year, isn’t it? the time to snuggle up at home, and shamelessly indulge in a good book and a hot cuppa. it’s the time of the year when the root vegetables are in season, the world is decorated in thousands shades of brown, yellow and red, the cinnamon can be smelled in about every corner of town and the comfort food is back on the table. all these warming, homemade soups, celebrating the sweet flavours of carrots, parsnips, pumpkins and beetroots, the slow-cooked roasts, marinated with garlic and rosemary. and curries. the incredible array of curried dishes is now having its 5 minutes. nothing better on a chilly November afternoon than a bowl of a hot, aromatic curry.

this super-warming pumpkin, courgette and red lentil curry has been an absolute hit at our home recently. aromatic, yet light, this vegan coconut curry is so good, i might have eaten two (or three?) bowls in a row last time. i hope you will discover its comforting qualities, too. the recipe has been adapted form the amazing Kwestia Smaku.



1tbsp vegetable oil
1tbsp grated ginger
2 garlic cloves
1 onion
3/4 cup red lentils
300g pumpkin, peeled and cubed
1 courgette
2-3 potatoes, peeled and cubed
1tsp turmeric powder
1/2 tsp cinnamon
1/2 tsp dried chilli peppers
1 red pepper
150g green beans
2 red chillies
500ml vegetable stock
200ml coconut milk
2-3 tomatoes (or tomatoes from a can)
fresh coriander

1. In a pot, heat up the oil. Add grated ginger, minced garlic, and finely chopped onion. Cook, stirring often, for about 2-3 minutes.
2. Add dry red lentils, cinnamon, dried chillies, and stir. Add the vegetables: peeled and cubed pumpkin, thickly sliced courgettes, red pepper, potatoes, green beans, cut in 2cm pieces, and thinly sliced chilli peppers (seeds removed). You can add less/more chilli peppers, depending on how spicy you like your food.
3. Add coconut milk and vegetable stock and bring to a boil. Cook without a lid for about 5-7 minutes, then add peeled and chopped tomatoes. Keep cooking until the sauce will thicken and the vegetables are soft. I like to cook it until the pumpkin pieces become mashed, which makes the sauce super thick and tasty.
4. Serve with some rice (tastes best with basmati or jasmine rice) or with some flatbreads. Enjoy!




  1. That bread in the corner screams dip me… like now!


    1. Haha doesn’t it! Love curries!


      1. Yummy yummy, love the recipe, it’s on my “to try” list ;)

  2. Mmmm. Just enough spice. 🌿🌶


  3. This sounds amazing.


  4. This looks amazing and so comforting! Great post!!


  5. Thank you for your delicious recipe. I am re blogging.:)


    1. Thanks so much! I made this curry yesterday again, as it was quite miserable outside and the rainy weather calls for a good, comforting bowl of deliciousness ;) Have you tried?


      1. Thank you. Your curry must be so good. I haven’t tried yet. First, i have to buy grocery. Lazy me.:)

  6. Ale smacznie to wygląda


    1. Musisz zrobic! Pyszne jest!


  7. Looks amazing!! Goal is to try this one at home.


  8. […] took me years to start cooking with pumpkin, and I wonder if I had ever thought of it if it wasn’t for Japan. Ever tried pumpkin tempura? […]


Leave a Reply to aho Cancel reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: