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Coconut Curry with Lentils and Pumpkin

This 30-minute recipe is all about the sauce. A mild coconut curry sauce with a beautiful depth of flavor that belies how quick and easy it is. Tastes like an Indian curry, but not quite as intense, nor spicy. It's utterly addictive.

Coconut Curry with Lentils and Pumpkin

Coconut Curry with Lentils PumpkinIngredients:

  • 2 tbsp Redstone EVOO Extra Virgin Olive Oil
  • 4 garlic cloves, minced
  • 2 tsp fresh ginger, finely grated
  • 1/2 onion, finely chopped (brown or yellow)
  • 14oz can coconut milk (full fat)
  • 1 cup/ 250 ml chicken broth
  • 1/2 cup tomato puree
  • 14 oz can brown lentils, drained
  • 3 cups cubed pumpkin 
  • 2 cups (packed) baby spinach
  • 1/2 cup cashews, unsalted and 2 tbsp chopped for garnish (optional)
  • 1/2 tsp each salt + pepper
  • 3 tbsp Redstone Coconut Curry Spice Blend


  1. Heat oil in a deep skillet or pot over medium-high heat. Add onion, garlic and ginger, cook for 2 minutes until onion is a bit tinged with gold.
  2. Add spice blend and stir for 1 minute - don't worry if it looks a bit dried out.
  3. Add coconut milk, tomato puree and broth. Stir until incorporated.
  4. Add lentils and pumpkin. Bring to simmer then adjust heat so it's simmering energetically.
  5. Simmer for 10 minutes or until pumpkin is tender but not mushy, and sauce has thickened.
  6. Stir through baby spinach until wilted, then cashew nuts.
  7. Add salt and pepper last, adjusting to taste.
  8. Serve over rice, sprinkled with extra cashews. Serves 4

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