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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 232.5
  • Total Fat: 3.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 291.0 mg
  • Total Carbs: 36.6 g
  • Dietary Fiber: 13.2 g
  • Protein: 13.4 g

View full nutritional breakdown of Pumpkin & Lentil Curry calories by ingredient
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Pumpkin & Lentil Curry

Submitted by: GUEST_CHEF
Pumpkin & Lentil Curry

Introduction

Enjoy this simple yet tasty Pumpkin & Lentil Curry from 4 Ingredients. Enjoy this simple yet tasty Pumpkin & Lentil Curry from 4 Ingredients.
Number of Servings: 4

Ingredients

    • 2 tbs. (40g / 1 fl oz) red curry paste
    • 400ml can lite coconut milk
    • 250g (9oz) pumpkin, peeled and chopped
    • 1 cup (170g / 6oz) green lentils

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Directions

In a non-stick frying pan, add paste and fry over medium heat until fragrant. Pour in coconut milk and ˝ cup of water and mix to combine.Add pumpkin and simmer for 25 minutes or until almost soft. Add lentils, cover and simmer until soft.

Optional: Serve with rice and chapattis.

Serving Size: makes 4 1 cup servings






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Member Ratings For This Recipe



  • 2 of 2 people found this review helpful
    Those lentils must be precooked then. Otherwise the pumpkin will be total mush by the time the lentils are soft - 11/27/12

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  • Incredible!
    2 of 2 people found this review helpful
    Delicious! I substituted butternut squash for the pumpkin since I could buy it pre-chopped. - 11/6/12

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  • 2 of 2 people found this review helpful
    Could also be very good with Sweet potatoes. I think I will have to try this that way, too. - 7/31/12

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  • Very Good
    2 of 2 people found this review helpful
    A nice warm soup for the colder weather. I used a small can of pumpkin and red lentils I had on hand. Had to hunt to find the curry paste tho - and asked two clerks at the grocery store. Soup was tasty and filling; I garnished it with some mint leaves. - 11/11/11

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  • 1 of 1 people found this review helpful
    Yes, the calories add up to only 233 according to the full nutritional breakdown (see link). I'll come back & edit my comment after I've had a chance to make this--looks yummy! - 11/1/12

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  • Incredible!
    1 of 4 people found this review helpful
    I luv this recipe, it sounds just perfect. - 10/13/12

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  • Very Good
    1 of 1 people found this review helpful
    I couldn't get fresh Pumpkin so I substituted Spaghetti Squash, but it was still delicious! - 12/3/11

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  • Incredible!
    1 of 1 people found this review helpful
    oh my! I have made something like this and its perfect. i like to cook my lentils in chicken broth first, roast pumpkin but it is awesome! - 10/27/11

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  • Very Good
    1 of 1 people found this review helpful
    clever use of flavors-easy and wholesome!
    - 9/27/11

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  • 0 of 3 people found this review helpful
    I am a tad concerned withthe levels of fat..sodium and carbohydrates in this recipe and it it is quite high on calories. - 10/15/12

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  • delicious....dont need to add curry if you're not a fan.....I added carrots, celery and tofu and ate it as is without rice.....YUM - 10/13/12

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  • Good
    0 of 2 people found this review helpful
    It looks interesting - ugh but I despise curry. The smell, the taste. Can anyone advise whether the taste is very powerful? Or lingering... - 7/8/12

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