Spiced Lentil and Pumpkin Stew with Coconut Milk
A hearty and fragrant Indian-inspired stew featuring tender lentils and sweet pumpkin simmered in a rich coconut milk broth. Warmed with aromatic spices, this dish is both comforting and nourishing, perfect for a cool evening.
Prep Time
45 min
Difficulty
Easy
Servings
4
Calories
350 kcal
Instructions
- 1
Rinse the red lentils thoroughly under cold water.
~2 min - 2
Heat oil in a large pot over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
~5 min - 3
Add the minced garlic and grated ginger, and cook for another minute until fragrant.
~1 min - 4
Stir in the garam masala, turmeric, cumin, coriander, and optional green chili. Cook for 30 seconds until aromatic.
~1 min - 5
Add the rinsed lentils, cubed pumpkin, coconut milk, and vegetable broth to the pot.
~2 min - 6
Bring the stew to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until lentils and pumpkin are tender. Stir occasionally to prevent sticking.
~30 min - 7
Season with salt to taste. If the stew is too thick, add a little more vegetable broth or water.
- 8
Garnish with fresh chopped cilantro before serving.
Tips
- For a creamier texture, you can blend a portion of the cooked stew before returning it to the pot.
- Serve this stew with steamed basmati rice or warm naan bread for a complete meal.
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