Cauliflower and Chickpea Curry

We’ve been harvesting some beautiful cauliflowers from the allotment over the past few weeks, although I was initially a little stumped with what to do with them. Continue reading “Cauliflower and Chickpea Curry”

Pumpkin, Lentil and Coconut Curry

January: a month for hibernation, cosying up in front of the fire and eating the kind of food that warms the toes and comforts the soul. My Pumpkin, Lentil and Coconut Curry is perfect for cold winter nights; bright and cheerful to look at, it’s also packed full of veggie goodness and is a soothing antidote to all the sugary excesses of Christmas.

We harvested a bumper crop of pumpkins last autumn, and they’re keeping really well. I adore pumpkins, and have been throwing them into everything since we harvested them: soups, cakes, risottos and, of course, pies, but this new creation is definitely my current favourite.

Don’t be put off by the long list of ingredients – it’s more or less a case of throwing everything into the pan in one go and letting it do its thing.

It’s super-easy and so delicious, trust me.



Serves: 4-6 Prep Time: 20 mins Cooking Time: 60 mins

250g pumpkin, diced
250g red lentils, rinsed
1 onion, chopped
6 cloves of garlic, chopped
1 400g can of chopped tomatoes
1 400ml can of coconut milk
Approx. 400 ml water
1 whole red chilli, chopped
1 tbsp freshy grated ginger
2 tsp cumin seeds
1 tsp asafoetida
1 tsp ground coriander
1 tsp turmeric
1/2 tsp ground cinnamon
Large handful of fresh coriander, chopped
A squeeze of lemon/lime juice
1 tbsp olive oil
Sea salt flakes
Freshly ground black pepper


Heat the olive oil in a pan before adding the diced pumpkin. Season with a handful of sea salt flakes, plenty of ground black pepper and the chopped chilli. Cook for five mins to soften and colour the pumpkin.

Add the onion, garlic, ginger, cumin seeds, asafoetida, ground coriander, turmeric, and cinnamon. Stir in the lentils before adding the coconut milk, chopped tomatoes, and add the water by swilling out the empty tomato can. Cover the pan and simmer for 45 mins, stirring occasionally.  Add more water if it starts drying out.

Check the seasoning and add more salt and pepper if needed before stirring in the fresh coriander and finishing with a squeeze of lemon or lime.

Serve with rice or naan bread.

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