Pumpkin Curry Lentils with Spinach

Pumpkin curry lentils simmered with coconut milk, broth, and spinach make an easy, creamy vegetarian stovetop dinner in about 35 minutes.

Prep: 10 min · Cook: 30 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 cup red lentils
• 1 cup pumpkin
• 1 can unsweetened coconut milk
• 2 cups vegetable broth
• 2 tablespoons red curry paste
• 3 cups baby spinach
• 1 small yellow onion
• 2 cloves garlic
• 1 teaspoon ground cumin
• 0.75 teaspoon kosher salt
• 1 lime

Cooking instructions

1. Heat a large pot over medium heat. Add the onion and garlic and cook for 3 to 4 minutes, stirring, until softened. (about 4 min) — Medium heat
2. Stir in the curry paste and cumin. Cook for 1 minute, stirring constantly, until fragrant. (about 1 min) — Medium heat
3. Add the lentils, pumpkin, coconut milk, broth, and salt. Bring to a gentle boil, stirring occasionally. (about 5 min) — Medium-high heat
4. Reduce the heat to low and simmer uncovered for 18 to 22 minutes, stirring occasionally, until the lentils are tender and the curry is thickened. (about 22 min) — Low heat
5. Stir in the spinach and cook for 2 to 3 minutes, until wilted. Squeeze in the lime juice and adjust the salt to taste. (about 3 min) — Low heat
6. Rest the curry for 5 minutes before serving. (about 5 min) — Off heat