Pumpkin Lentil Rogan Josh Curry (Printable)
Hearty pumpkin and lentils in aromatic spiced curry sauce
# What You'll Need:
→ Vegetables
01 - 1 lb pumpkin, peeled and cubed
02 - 1 large onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1 inch piece fresh ginger, grated
05 - 2 medium tomatoes, chopped
→ Legumes
06 - 1 cup dried red lentils, rinsed
→ Spices & Seasonings
07 - 2 tbsp Rogan Josh curry paste
08 - 1 tsp ground cumin
09 - 1 tsp ground coriander
10 - 1/2 tsp ground cinnamon
11 - 1/2 tsp smoked paprika
12 - 1/2 tsp chili powder (optional, to taste)
13 - Salt and black pepper, to taste
→ Liquids
14 - 1 can (13.5 oz) coconut milk
15 - 2 cups vegetable broth
→ Garnish
16 - Fresh coriander leaves, chopped
17 - Lemon wedges
# Directions:
01 - Heat a large saucepan or Dutch oven over medium heat. Add a splash of oil and sauté the onion until soft and translucent, about 5 minutes.
02 - Add the garlic and ginger; cook for 1 minute until fragrant.
03 - Stir in the Rogan Josh curry paste, cumin, coriander, cinnamon, smoked paprika, and chili powder. Cook for 2 minutes, stirring, until the spices are aromatic.
04 - Add the chopped tomatoes and cook for 3 minutes until they begin to break down.
05 - Add the pumpkin cubes and rinsed lentils. Stir to coat with the spice mixture.
06 - Pour in the coconut milk and vegetable broth. Bring to a gentle boil, then reduce the heat to low.
07 - Cover and simmer for 25–30 minutes, stirring occasionally, until the pumpkin is tender and the lentils are cooked through.
08 - Season with salt and black pepper to taste. If the curry is too thick, add a little more broth; if too thin, simmer uncovered for a few more minutes.
09 - Serve hot, garnished with fresh coriander and lemon wedges, alongside steamed rice or naan if desired.
# Expert Tips:
01 -
- The way the pumpkin practically melts into the sauce creates this incredible creaminess without needing any dairy at all
- Its one of those rare curries that tastes even better the next day, making it perfect for meal prep or unexpected leftovers
- The spice blend hits that perfect balance between warming comfort and enough heat to wake up your palate
02 -
- I once skipped blooming the spices in oil and the curry had this weird raw spice taste that never quite cooked out, no matter how long I simmered it
- Adding a squeeze of lemon right at the end completely transforms the dish, cutting through the richness and making all the spices pop
03 -
- Toast your pumpkin cubes in the oven for 15 minutes before adding them to the curry for an even deeper, caramelized flavor
- A cinnamon stick added while simmering and removed before serving adds this subtle background warmth that people can never quite identify