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Pumpkin and red lentil curry

This warming and nutrient-rich dish is the perfect plant-based family meal, which is cheap, easy-to-make and a fail-safe recipe. I make this when I'm low on ingredients and rushed for time.


1 red onion, diced 700g pumpkin, peeled and diced 4 tablespoons red curry paste 400 ml coconut milk 4 cups vegetable stock 200g red lentils 2 tablespoons fish sauce Broccoli rice (see below) to serve

Method Fry the onion and pumpkin in olive oil on a medium heat. Cook until softened, stir in curry paste and cook until fragrant (about a minute). Add the coconut milk, vegetable stock and lentils. Bring to the boil and simmer, for about 20 minutes until the lentils are soft and tender. Add fish sauce and cook for a further three minutes or so. Serve with broccoli rice.

Simply blitz a head of broccoli in a food processor until it forms a rice-like consistency. Fry in some olive oil and minced garlic for a few minutes and serve.


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