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I’m bringing back the comfort food with these spicy green lentils served over a flavorful curried mashed pumpkin!
This dish features a super creamy pumpkin purée that is flavored with garlic, chili, cumin, and coconut cream for extra richness. The green lentils not only add texture and flavor, but they also add protein and iron. Ready to dig into this recipe?
It starts with the mashed pumpkin. I usually prefer to make my own pumpkin puree, so I start by roasting it in the oven until the flesh is soft, then transfer it to a food processor to turn it into a smooth puree. If you want to save time, feel free to use canned pumpkin puree, I won’t judge.
Next, we sautée some onion and garlic with spices like cumin, turmeric, chili, and coriander. To replace butter, I went with coconut milk/cream that adds richness as well as a delicate coconut flavor that goes very well with the spices and the pumpkin.
Now, onto the lentils! We cook them for about 20 minutes with a drizzle of soy sauce to bring some umami. Then, cooked lentils are sautéed with shallot, garlic, cayenne pepper, and chili. For more flavor, I also stirred in a tablespoon of nutritional yeast as well as dried rosemary and thyme.
Top with cilantro, toasted pine nuts for nuttiness, and some sliced onions for an extra crunch!
These spicy green lentils go so well with the rich and creamy pumpkin purée. This makes a comforting and delicious meal to have on a cold winter day!
If you enjoy this curried mashed pumpkin recipe, you might also like this Mashed Cauliflower & Parsnip with Garlic Butter Mushrooms or this Celery Root & Cauliflower Puree!
Let me know in the comments if you try this recipe!
Curried Mashed Pumpkin with Spicy Green Lentils
Ingredients
Curried Pumpkin Puree
- 1 medium sugar pumpkin
- 1 tbsp olive oil
- 2 cloves of garlic minced
- 1 small onion diced
- 3/4 tsp cumin
- 1/2 tsp each: ground chili, turmeric, coriander
- 1/2 tsp salt
- 1/2 cup coconut cream
- 2-3 tbsp water to thin
Spicy Lentils
- 1 cup dry green lentils washed and drained
- 2 cups water
- 1 tbsp soy sauce
- 1 tbsp oil
- 1 shallot minced
- 1 clove of garlic minced
- 1/2 tsp cayenne pepper
- 1/4 tsp chili
- 1 tbsp nutritional yeast
- 1/8 tsp salt
- 1/4 tsp each: dried rosemary, thyme
- 1/2 cup water as needed
Instructions
Curried Pumpkin Puree
- Preheat oven to 400°F and line a baking sheet with parchment paper. Slice the stem of your pumpkin. Next, cut your pumpkin in half and scoop out the seeds using an icecream scoop. Brush the inside with a little bit of oil and place face down on the baking sheet.
- Roast for about 45 minutes, or until the flesh is very soft and the skin darker. In the meantime, prepare the spicy lentils.
- Remove from the oven and let cool for at least 15 minutes. Transfer the pumpkin flesh to a food processor and process until very smooth. Set aside.
- Heat the oil in a medium saucepan over medium heat. Once hot, add the garlic and onion and cook for 7-10 minutes, or until the onion starts to caramelize.
- Next, add the spices and salt and cook for another minute. Pour in the coconut cream (or full-fat coconut milk) and the pumpkin purée. Stir to mix everything together, if the mashed pumpkin appears too thick, add a couple tablespoons of water. Cook for about 3 minutes over low-medium heat, stirring regularly to prevent burning. Remove from heat and cover to keep warm.
Spicy Lentils
- Add the lentils, water, and soy sauce to a medium saucepan. Bring to a boil, then reduce heat and let simmer uncovered for about 20 minutes, or until lentils are cooked and almost no water remains.
- In another saucepan, heat the oil over medium heat. Once hot, add the shallot and garlic and cook for 3-5 minutes, or until fragrant. Add the cayenne pepper, chili, nutritional yeast, and cook for one more minute.
- Next, add the cooked lentils, salt, rosemary, and thyme. Stir to combine and cook for 5 more minutes. Taste to adjust seasonings and spiciness to your liking. If the lentils appear too dry, add 1/4 cup to 1/2 cup of water to add more juice.
- To serve, spoon some curried pumpkin purée on a plate and top with the spicy lentils. Add cilantro, toasted pine nuts, and sliced red onions for some crunch!
- The pumpkin purée and green lentils will keep for up to 3 days in the refrigerator.
Notes
- If you want to make this recipe faster, feel free to use about 3 cups of canned pumpkin puree.
Nutrition
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
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I presume the Rosemary and Thyme are dried. Very nice recipe.
That is correct, dried.
I did not try this recipe but it looks fabulous. I’ve made something similar. I would like recipes without coconut oil, is that doable? Coconut oil is so ubiquitous these days!
Thanks Holly! In most recipes, you can simply use another oil!
It is delicious, I have made it today and it is simple and delicious.
I love your website and recipes, and the pictures you take make me wanting to try all of them…
Thank you
Thanks so much for your kind words Angela! I’m happy to hear you liked it!
Ditto! I made the curried pumpkin dish and my husband made the lentils. Great combination. The only thing I’ll add is that I’m only a year into vegan cooking and had avoided coconut cream in the past because of the calories. So, when I opened the can, I just reached a spoon in and scooped off the top without realizing that there was liquid in the bottom of the can. I was surprised that it was solid but didn’t think anything of it until I went to store the remainder of the can in a different container. I guess I wasn’t thinking because dairy cream also separates. As a result of my error, the dish was probably richer than it was meant to be but, still, the overall calorie count wasn’t too bad. This is the second recipe I’ve made from your website…the other was a desert bar that I made in order to fatten up my too-skinny daughter (yes, our family is like the Jack Sprat poem…some of us trying not to be too fat and some of us trying not to be too thin). Thanks so much for taking the time to share your recipes and methods with us!
You’re welcome Deborah! I’m glad you liked this recipe 🙂
Maybe it was a bit richer but probably tasted even better!
These flavors and textures sound so nourishing and delicious! So simple too!
Thanks Ashley! 😉
Sooooo delicious! I made it with acorn squash and served it with fresh cilantro! Yum. Thanks so much for the inspiration!
You’re welcome, thanks for your rating Terry!
This dish is amazing. Delightful texture and a perfect combination of spices – upgrades a simple ingredients recipe – to something special.
Thanks again Thomas, for another creative recipe!
Thanks so much Sara! 🙂
What a great combination! Made it yesterday and can’t made to cook it again soon! Full of nice contrasts and tasty flavours! Perfect for winter! Thomas you rock!
Awesome, so glad you liked this dish 🙂
G’day Thomas from Perth Western Australia! I have three of your cheeses in the aging process, and am trying out lots of your recipes. I just have to say that this pumpkin mash in particular is sublime. Thank you so much for sharing your wonderful talents. I am thoroughly enjoying all of your recipes, and tonight’s menu is Tempurah Mushrooms. Bon apetit to me!
Thanks for your kind words Esther! Really appreciate it 🙂
Son realmente deliciosas !!!!! La hemos preparado varías veces desde que descubrimos la receta.
Just made it for dinner!
Very delicious, will be making it again for sure 😉
Glad you liked it Sylwia!
Just made the pumpkin mash , absolutely delicious. Best ever!
Thanks Rhea 🙂