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One-Pot Spiced Pumpkin and Red Lentil Curry with Coconut Milk

By PanPotPlates Editorial TeamPublished May 12, 2026 | Updated Oct 25, 2026
South Asian-Inspired Under review onepotdairyfreeeasycomfortfoodseasonal

Pumpkin and red lentils simmer with coconut milk, tomatoes, ginger and warm spices in one pot.

One-Pot Spiced Pumpkin and Red Lentil Curry with Coconut Milk
Prep Under review
Cook Under review
Total Under review
Servings 4
Difficulty easy
Cuisine South Asian-Inspired

Recipe Details

PrepUnder review
CookUnder review
TotalUnder review
Servings4
Difficultyeasy
CuisineSouth Asian-Inspired
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Ingredients

Servings 4
  • 2 tablespoons coconut oil or neutral oil
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 1 cup red lentils, rinsed
  • 3 cups pumpkin, peeled and diced into 1-inch cubes
  • 1 can (14 oz) coconut milk, full fat
  • 3 cups vegetable broth or water
  • 1 large tomato, diced
  • Salt to taste
  • Fresh cilantro leaves for garnish
  • Juice of 1/2 lime
  • Cooked basmati rice or naan, to serve (optional)
Ingredients for One-Pot Spiced Pumpkin and Red Lentil Curry with Coconut Milk
Ingredients for One-Pot Spiced Pumpkin and Red Lentil Curry with Coconut Milk

Instructions

  1. Heat the coconut oil in a large heavy-bottomed pot over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 4-5 minutes.
  2. Add the minced garlic and grated ginger, stirring constantly for 1 minute until fragrant.
  3. Stir in the curry powder, ground cumin, turmeric, and cayenne pepper (if using). Cook the spices for 1 minute, stirring continuously to release their aromas.
  4. Add the rinsed red lentils, diced pumpkin, and diced tomato to the pot. Stir well to coat everything in the spices.
  5. Pour in the coconut milk and vegetable broth. Stir to combine, then bring the mixture to a gentle boil.
  6. Reduce heat to low, cover the pot, and simmer for 20-25 minutes, stirring occasionally until the lentils and pumpkin are tender and the curry has thickened.
  7. Season with salt to taste and finish by squeezing in fresh lime juice for brightness.
  8. Serve hot, garnished with fresh cilantro. Accompany with cooked basmati rice or warm naan, if desired.
One-Pot Spiced Pumpkin and Red Lentil Curry with Coconut Milk cooking in the recommended pan or pot
One-Pot Spiced Pumpkin and Red Lentil Curry with Coconut Milk cooking in the recommended pan or pot

Timing

Allow for preparation, 6-7 minutes sauteing and toasting, bringing to a boil and 20-25 minutes simmering or until pumpkin and lentils are tender. Optional rice or naan is prepared separately.

Storage

Refrigerate leftovers promptly in covered shallow containers for up to 4 days. Reheat until hot throughout.

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