Rich and creamy spiced mashed pumpkin served with spicy green lentils! A comforting, healthy, and nutritious meal perfect to fight the cold weather!
Author:Full of Plants
Curried Pumpkin Puree
1 medium sugar pumpkin
1 tbsp (15ml) 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 (125ml) coconut cream
2–3 tbsp water to thin
1 cup (200g) dry green lentils, washed and drained
2 cups (500ml) water
1 tbsp (15ml) soy sauce
1 tbsp (15ml) 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)
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.
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.
If you want to make this recipe faster, feel free to use about 3 cups of canned pumpkin puree.