28 October 2020

Pumpkin and Lentil Curry

Serves 6


Flesh of one organic pumpkin (can substitute for a butternut squash or 2 sweet potatoes)

200g organic brown lentils

4 organic carrots

a small head of organic broccoli

2 organic red peppers

2 organic onions

6 cloves organic garlic

2 inches organic ginger root

500ml organic passata

4 tsps organic curry powder

1 organic vegetable stock cube

1 tbsp organic coconut oil

small handful organic pumpkin seeds

Organic brown rice – 60g per person / serving


Ideally soak the lentils for up to 8 hours and then rinse them, but depending on the brand of lentils you use you may need to cook them separately before using according to the instructions on the packet.

Melt the tablespoon of coconut oil in the bottom of a pot on medium heat and then add the garlic, onions and ginger. Once these have softened slightly add the pumpkin and carrots and once these have softened add the broccoli, pepper and lentils.

Add the vegetable stock cube and the curry powder to 500ml hot water and stir well. Pour this over the vegetables keeping the pot on a medium heat. Next add the passata and allow to simmer for 30 minutes.

Serve with brown rice and garnish with a few pumpkin seeds. Enjoy 🙂

Once cooled the curry will keep in a sealed container in the fridge for up to three days or for up to a month in the freezer. I often freeze a few individual portions and then allow them to defrost in the fridge before reheating.