Quick Lentil Curry with Pumpkin & Cauliflower

This lentil curry with roasted pumpkin and roasted cauliflower is super delicious and really easy to make. Despite its simplicity, I think it’s true comfort food—especially on cold fall days. I hope you have a lot of fun with my recipe 🧡.

About My Lentil Curry with Pumpkin and Cauliflower

The idea for this sophisticated lentil and pumpkin curry came to me last week when we were planning to visit my parents for a few days. I always try to clear out my fridge as much as possible before we go on a trip. A pumpkin and a head of cauliflower had been sitting in there for a few days already and absolutely had to be used up. Anyone who’s been following me for a while knows that I almost always have lentils and coconut milk in my pantry. So not only did this result in a very tasty curry, but it was also a great way to use up leftovers!

Pumpkin Curry 3

The main ingredients for my curry recipe

The main ingredients here are pumpkin, cauliflower, lentils, and coconut milk. I find that cauliflower and pumpkin are vegetables that taste even better when they’re lightly roasted in the oven first to develop a toasty flavor. That’s why, for this pumpkin curry, I roasted the pumpkin and cauliflower in the oven beforehand with a little olive oil and some spices. While they were roasting, I was able to prepare a simple, no-fuss lentil coconut curry. I opted for yellow lentils here because they cook very quickly and pair perfectly with coconut milk.

Pumpkin Curry 2

The Step-by-Step Guide

  • Preheat the oven to 200 degrees and line a baking sheet with parchment paper.
  • Wash the squash and cauliflower and pat them dry.
  • Then marinate them with olive oil, salt, paprika, and pepper. Arrange them side by side on the baking sheet and bake in the oven for about 25 minutes. Turn them halfway through.
  • Meanwhile, sauté the onions with the garlic.
  • Add the spices and sauté briefly (about 30 seconds).
  • Deglaze with the tomatoes, sauté over high heat for another 30–50 seconds, and season with salt to taste.
  • Add the lentils, coconut milk, and water, and bring everything to a boil.
  • Then cover and simmer over medium heat for 10–15 minutes, until the lentils have plumped up nicely.
  • If necessary, add a little more water. Then let it simmer briefly again.
  • Gently fold in half of the roasted pumpkin and cauliflower.
  • Top with fresh herbs and the remaining roasted vegetables (cauliflower and pumpkin).
  • Serve with basmati rice, turmeric rice, or naan bread.
Pumpkin Curry

What’s a good side dish to serve with this?

I served this pumpkin curry with my turmeric rice with peas. But warm, fluffy naan bread or white basmati rice would also go great with it. I also recommend a light yogurt-mint dip as a side.

Shiba’s Notes:

  • If you don’t have any cauliflower on hand, you can of course leave it out.
  • I recommend serving this curry with a refreshing yogurt-mint dip.

Video: Lentil Curry with Pumpkin & Cauliflower

@shibaskitchen No—it’s not going to be pumpkin soup! Watch it until the end 🎃! The full recipe is on my website (www.shibaskitchen.de) #pumpkincurry #pumpkinrecipes #foodblogger_de #foodblogger_deutschland #foodbloggergermany ♬ Write This Down (Instrumental) - SoulChef

What do you think of my lentil curry with pumpkin & cauliflower?

Have you tried the recipe? I’d love to read more in the comments about your variations, experiences, and preferences regarding my recipe. Please let me know how your quick lentil curry with roasted pumpkin & cauliflower turned out. I’m really looking forward to your feedback here below the recipe. You can also find me on Instagram. There, too, I’d love it if you shared your thoughts, followed me, or shared or liked your favorite recipe.

If you’ve tried this recipe, please feel free to leave me a star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card below and/or a review in the comments section further down the page.

Now I hope you have a lot of fun making this!

Unbenanntes Projekt 23
Pumpkin Curry 2

Quick Lentil Curry with Pumpkin & Cauliflower

5 from 4 votes
This lentil and pumpkin curry with roasted cauliflower is super delicious and really easy to make. Despite its simplicity, I think it’s true comfort food—especially on cold fall days.
Prep Time 15 minutes
Cook Time 20 minutes
10 minutes
Total Time 45 minutes
Servings: 5 Peronsen
Course: Main course
Cuisine: Germany, India, Pakistan
Calories: 161

Ingredients
  

In the oven:
  • 1 medium-sized Cauliflower torn into small florets
  • 1 medium-sized pumpkin diced
  • 50-100 ml Olive oil
  • Salt, pepper, paprika
Lentil and Coconut Curry:
  • 1 medium-sized Onion diced
  • 4 Garlic cloves chopped
  • 3 medium-sized tomato diced
  • 200 g yellow lentils
  • 250 ml Coconut milk
  • 250 ml Water
Spices:
  • 1 tsp Paprika powder
  • ½ tsp Turmeric
  • 1 tsp Chili powder
  • 1 tsp Garam Masala
  • Salt & pepper to taste
Other:
  • Fresh cilantro or parsley chopped (for decoration)

Equipment

  • 1 Backofen

Method
 

  1. Preheat the oven to 200 degrees and line a baking sheet with parchment paper.
  2. Mix the cauliflower and squash well with olive oil, salt, paprika, and pepper. Arrange them side by side on a baking sheet and bake in the oven for about 25 minutes. Turn them halfway through the baking time.
  3. Meanwhile, sauté the onions with the garlic.
  4. Add the spices and sauté briefly (about 30 seconds)
  5. Deglaze with the tomatoes, sauté over high heat for another 30–50 seconds, and season with salt to taste.
  6. Add the lentils, coconut milk, and water, and bring everything to a boil.
  7. Then, with the lid on, let it simmer over medium heat for 10–15 minutes, until the lentils have plumped up nicely.
  8. If necessary, add a little more water. Then let it simmer briefly again.
  9. Gently fold in half of the roasted pumpkin and cauliflower.
  10. Top with fresh herbs and the remaining roasted vegetables (cauliflower and squash).
  11. Serve with basmati rice, turmeric rice, or naan bread.

Nutrition

Calories: 161kcalCarbohydrates: 14gProtein: 4gFat: 12gSaturated Fat: 9gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gSodium: 144mgPotassium: 682mgFiber: 4gSugar: 5gVitamin A: 756IUVitamin C: 68mgCalcium: 57mgIron: 3mg

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Shiba from Shibas Kittchen

Hi, I’m Shiba

I’m glad you’re here. My dishes are very much inspired by the cooking skills of my mother, who comes from Pakistan. I also present Palestinian dishes that I learned about from my husband’s family. So you’ll find lots of dishes from 1001 nights here!

I hope you enjoy browsing and cooking.

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