10/21/2025
🍂 Pumpkin, Red Lentil & Coconut Curry 🍂
I recently made this delicious curry during a retreat and it was a hit! As the weather gets cooler and the days shorten, our bodies start to crave warm, grounding recipes. This is the perfect meal for the season, and I’ll definitely be making it again soon.
It’s simple to make and packed with flavor. Plus, there are so many seasonal health benefits within the ingredients. The pumpkin strengthens digestion and supports Spleen Qi, while the warming spices like ginger, turmeric, cumin, and garam masala move Qi, dispel cold, and boost circulation. The coconut oil, coconut milk, and sesame seeds add yin-nourishing creaminess, keeping the lungs and skin from drying out as the weather cools.
Ingredients:
• 1 tbsp coconut oil
• 3 cloves garlic, minced (optional)
• 1-inch piece fresh ginger, peeled & minced
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp curry powder
• 1/2 tsp ground coriander
• 1/2 tsp chili powder
• 1/2 tsp garam masala
• 1 cup red lentils
• 1 lb pumpkin (~2 cups), diced
• 1 (14 oz) can crushed tomatoes
• 2 cups vegetable broth
• Salt & pepper, to taste
• 1 (14 oz) can full-fat coconut milk
• 2 tbsp tahini (or other nut/seed butter)
• Juice from 1/2 lemon
• 3.5 cups fresh spinach
• Sesame seeds, for sprinkling
• Cilantro, for serving
• Basmati rice, for serving
Instructions:
1. Heat the coconut oil in a large saucepan and add the garlic and ginger. Cook, stirring, for a minute.
2. Add the turmeric, cumin, curry powder, coriander, chili powder, and garam masala. Cook, stirring, for a minute or until fragrant.
3. Add the lentils, pumpkin, canned tomatoes, and broth. Stir to combine, then add salt and pepper to taste.
4. Bring to a boil, reduce the heat to low, and cover. Simmer for 25-30 minutes, until the lentils are cooked through and mostly softened and the pumpkin is tender.
5. Remove the lid, increase the heat, and add the coconut milk, tahini, and lemon juice. Cook, stirring, for about 5 minutes more.
6. Turn off the heat and stir in the spinach. Serve with cooked basmati rice and sprinkle with sesame seeds and cilantro. Serves 4.
Photo & Recipe:
